I try to eat yogurt everyday. Greek yogurt makes a wonderful snack because it is so high in protein. But there are only so many flavors and after awhile I get bored and will have to take a yogurt break. Here's a way to keep the plain yogurt blues away, especially now that all the great summer fruit is in season.
Cook's Notes- You may have to adjust the amount of honey depending on the sweetness of your fruit.
Yields-about 3 cups
1 pound of apricots(or other stone fruit
1/3 cup honey
3 tablespoons water
1/2 teaspoon fresh lemon juice
pinch of salt
Remove the pit from each piece of fruit and slice each half into 4 slices. In a medium saucepan, bring the honey, water, lemon juice and salt to a simmer. Add the fruit and continue to stir until fruit is cooked through and softened. Cool and serve. Store leftovers in a container with a lid in the frig.
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