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Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern–inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.
- 1 ripe apricot, halved and pitted
- 4 tablespoons regular plain or Greek yogurt
- Honey (try wildflower or lavender)
- 1 tablespoon unsalted roasted pistachios, roughly chopped
- Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
- While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.
