Apricot and Yogurt Custard
This dish has a firm texture, not unlike cheesecake. The egg yolks help stabilize the yogurt.
4 ounces dried apricots, soaked overnight in cold water
2 cups plain Greek yogurt
2 egg yolks
1 tablespoon brown sugar
2 tablespoons chopped pistachios
Heat oven to 325 degrees. Drain softened apricots; cut them into small pieces. Place in a 4-cup baking dish. Beat yogurt and yolks together in a bowl; pour over apricots. Place baking dish in a baking pan. Pour enough water into the pan to come halfway up the outside of the baking dish. Bake until set, 30 to 40 minutes. Allow to cool. To serve, mix brown sugar with pistachios, and sprinkle over top. Makes 4 servings.
Source: Adapted from “The Yogurt Cookbook” by Arto Der Haroutunian (Interlink Books, $35).
Per serving (with 2 percent yogurt): 297 calories, 16 g fat, 10 g saturated fat, 112 mg cholesterol, 29 g carbohydrates, 10 g protein, 45 mg sodium, 3 g fiber.