Categories: Fruit Desserts

Ingredients

• 1/4 cup honey
• 3 Tbsp. water
• pinch coarse salt
• 1 lb. fresh apricots (5 to 6), pitted, and cut into eighths
• 2 Tbsp. honey
• 2 containers (17 oz. each) fat-free plain Greek yogurt
• toasted slice almonds for garnish, optional

Directions

1. In a small saucepan, bring honey, water and salt to a simmer over medium; stir until honey dissolves, 1 minute.

2. Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft and liquid is syrupy, 10 to 12 minutes (adjust heat if necessary to keep at a constant simmer).

3. Divide compote among seven small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir remaining 1 Tbsp. honey into each of 2 containers Greek yogurt; divide yogurt among jars. Serve with toasted sliced almonds, if desired.

4. (To store, refrigerate in jars, up to 1 week.)

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