The English Post

Yogurt Apricot cups

Written by Veronica Lavenia

The beauty of this recipe is its simple elegance and delicate taste. In summer, yogurt cups with fruit are a fresh idea for a tasty but light snack, ideal as a dessert, too.  Ripe fruit makes all the difference and has a much sweeter taste.

Yogurt Apricot cups: Ingredients

Serves 2

5 ripe apricots 

2 tbsp dates syrup

3 Savoiardi cookies

125 g (4½ oz) plain organic yogurt

Chocolate chips or chopped nuts, to garnish

Yogurt Apricot cups: Method

  1. Wash the apricots, cut into cubes and mix with 1 tablespoon of dates syrup.
  2. In two glasses, arrange a first layer of apricot cubes at the bottom.
  3. Mix the yogurt with 1 tablespoon of date syrup. Beat the yogurt with a whisk until the mixture is creamy and pour a layer over the apricots.
  4. Crumble the Savoiardi cookies over the yogurt and continue by pouring over another layer of yogurt.
  5. Add a final layer of apricots and if desired, decorate with chocolate chips or chopped nuts.

PH: Veronica Lavenia

 

Don’t miss:

Dark chocolate amaretti cups

Fresh peach cups

Chocolate cups with persimmon

About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer, (food) communicator and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.