Yogurt with Pistachio Brittle

Yogurt with Pistachio Brittle

  • Vegetable oil cooking spray
  • 1 cup sugar
  • 1 cup shelled, unsalted pistachios (or a mixture of pistachios and cashews)
  • ½ teaspoon flaky sea salt
  • 4 cups 2 percent Greek yogurt
  • ½ cup honey
  • 12 fresh, ripe apricots, pitted and sliced

Lightly coat an 8” square baking dish with cooking spray. In a saucepan, cook sugar over low heat, stirring occasionally, until melted and lightly golden, about 12 minutes. Remove from heat and add nuts, stirring quickly to combine. Immediately pour brittle into baking dish; spread evenly into a ¼ to ½ inch thick layer and sprinkle with salt. Use a sharp knife to score brittle into 8 wedges. Let cool completely. Remove brittle from pan and break into wedges. Chop wedges into small pieces. Divide yogurt, honey, apricots and brittle into bowls.

  • 315 calories
  • 9 grams fat
  • 47 grams carbs
  • 13 grams protein

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