Turkish · Dessert
Dried Apricots with Cream Filling
A Turkish-inspired fresh fruit dessert that reworks the classic dried-apricot-and-cream pairing into a high-protein format, pairing soaked apricot halves with a whipped filling of strained Greek yogurt, cottage cheese and whey isolate, lightly sweetened with honey and finished with cardamom and pistachio.
$2
20 minsPrep
0 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
279Calories
18.2gProtein
5.6gFat
42.9gCarbs
36.3gSugar
4.7gFiber
165mgSodium
9mgChol
2.2gSat Fat
804mgPotassium
153mgCalcium
1.8mgIron
0.4mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Soak the dried apricot halves in warm water for 15 minutes until plump, then drain well and pat dry with a towel.
2
In a blender, combine the strained greek yogurt, lowfat cottage cheese, whey protein isolate, honey and vanilla extract; blend until completely smooth and thick, about 1 minute, scraping down the sides once.
3
Spoon or pipe the protein cream filling generously into the cavity of each soaked apricot half, pressing gently to seat it.
4
Arrange 7-8 filled apricot halves per bowl, dust with ground cardamom, and scatter the chopped pistachios over the top.
5
Chill both bowls for 20 minutes to firm the filling slightly before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g soaked and halved apricot dried
- 3.2 oz90g strained greek yogurt
- 2.1 oz60g blended smooth cottage cheese lowfat
- 0.6 oz18g unflavoured or vanilla whey protein isolate
- 0.3 oz8g honey
- 0.1 oz2g vanilla extract
- 0.4 oz10g chopped pistachio
- 0 oz1g ground cardamom
