Apricot Yogurt Slice

An apricot tart that tastes like a cheesecake

INGREDIENTS
INSTRUCTIONS
SHARE IT:
INGREDIENTS

1/4 cup desiccated coconut
8.8 oz graham crackers
8 tbsp butter, melted
1 cup dried apricots |1/2 cup boiling water
2 1/4 cup FAGE Total Greek Yogurt
3 tbsp Greek honey
2 eggs
2 tbsp brandy
Confectioner's sugar to serve
Round tin, 8 in diameter

45'-60'
Serves 2
INSTRUCTIONS
  1. Toast the coconut under the grill until light golden brown.
  2. Put the biscuits into a blender and grind until finely crushed.
  3. Add 90% of the coconut and the melted butter and blend until mixed.
  4. Line an 8-inch round tin with plastic wrap, press the crumb mixture evenly over the base, and chill.
  5. Cover the apricots with the boiling water and leave to stand for 30 minutes.
  6. Put the apricots and liquid in a blender and blend until smooth.
  7. Add the FAGE Total Classic, Greek honey, eggs and brandy and blend until smooth.
  8. Spread yogurt mix over the base and bake in a 350-degree F oven for 30 minutes, or until set. Cool, then refrigerate for several hours.
  9. Cut into finger slices. Sprinkle the remaining toasted coconut onto each slice, dust with a little confectioner’s sugar. Serve with a dollop of FAGE Total Yogurt.