Turkish · Dessert
Dried Apricots with Cream Filling
A Turkish-inspired lightened dessert of plump dried apricots sandwiched or topped with a tangy, barely-sweetened yogurt and cottage cheese cream, finished with crushed pistachio and a whisper of cardamom. Built to echo the richness of a classic kaymak-stuffed apricot without the heavy cream.
$1
15 minsPrep
0 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
215Calories
9.4gProtein
5.9gFat
34.1gCarbs
28.8gSugar
3.7gFiber
95mgSodium
7mgChol
2.2gSat Fat
625mgPotassium
102mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Soak the 80g dried apricot halves in 55g warm water for 20 minutes until plumped, then drain well, patting dry with a towel.
2
In a bowl, blend the drained greek yogurt and lowfat cottage cheese together until completely smooth, using a stick blender or whisking vigorously.
3
Stir the honey, vanilla extract and ground cardamom into the yogurt-cheese mixture until fully combined.
4
Spoon or pipe the cream filling generously into the hollow of each softened apricot half, sandwiching two halves together where possible or leaving them open-faced in bowls.
5
Arrange the filled apricots in two small bowls, dividing evenly.
6
Scatter the crushed pistachio over the top just before serving.
7
Chill for 15 minutes to firm the filling slightly before serving cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.8 oz80g halved and pitted apricot dried
- 3.5 oz100g drained greek yogurt
- 1.4 oz40g blended smooth cottage cheese lowfat
- 0.4 oz10g honey
- 0.1 oz2g vanilla extract
- 0 oz1g ground cardamom
- 0.4 oz12g crushed pistachio
- 1.9 oz55g warm, for soaking apricots water
