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(2 votes, average: 4.00 out of 5)
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Servings: 1
Prep time: 15
I adore apricots and I adore grilled summer fruits, so for me this is a match made in heaven. Grilling the fruit not only caramelizes its sugars, intensifying flavor and sweetness, it also makes it safe to eat if you’re on a neutropenic diet, putting summer’s bounty back on the menu in the most divinely delicious, easy way.
Preparation
- Fold mint and honey into Greek yogurt and let chill in refrigerator.
- Place the apricots on the grill. Cook until they have nice grill marks and release easily. Cook on both sides.
- Once cooked and soft, about 10 minutes if your apricots are not ripe or 5 minutes if they are, remove them from the grill and let cool.
- Top with yogurt.
Ingredients:
- ¼ cup Greek yogurt
- 2 teaspoons honey (optional)
- 1 tablespoon mint, chopped
- 1 apricot, cut in half
Nutritional Information
Calories
81 cals
Fat
4 g
Saturated Fat
2 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
0 g
Carbohydrates
7 g
Sugar
6 g
Fiber
1 g
Protein
6 g
Sodium
36 mg
*per serving
Ann's Tips and Tricks
If you live in an apartment, you can cook these on top of the stove on a cast iron grill, or simply broil them, whatever comes easiest to you.
