Apricot Yogurt Slice


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 5%

3 tbsp Greek honey

2 eggs

2 tbsp brandy

Confectioner's sugar to serve

Round tin, 8 in diameter

  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.
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