Prep Time

　　5 minutes Total time

　　Total Time

　　5 minutes

　　Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.

　　

Ingredients

Makes 1 serving

　　1 ripe apricot, halved and pitted

　　4 tablespoons regular plain or Greek yogurt

　　Honey (try wildflower or lavender)

　　1 tablespoon unsalted roasted pistachios, roughly chopped

　　

Step 1

1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.

　　

Step 2

2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.

　　

Nutrition Per Serving

Per serving: 147 calories

　　6 g fat (2 g saturated)

　　7 mg cholesterol

　　27 mg sodium

　　19 g carbohydrates

　　1 g fiber

　　6 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### See the full [nutritional analysis](http://www.nutritiondata.com/facts/recipe/759309/2) from NutritionData.com