NZ Woman's Weekly

Yoghurt and fresh apricot breakfast parfait

  • Total time

    15 minutes
  • Servings


Ready in approximately 15 minutes, serves 4.

  • 8 fresh apricots
  • 5 tbsp sugar
  • 2 tbsp water
  • 300g thick natural yoghurt
  • 1 cup toasted muesli
  • 1/2 cup blueberries (optional)

1. Cut apricots around their middles and twist apart. Remove stones and place apricot halves, cut side up, in a shallow 26cm microwavable bowl.

2. Add 2 tablespoons of water and sprinkle the sugar evenly over each apricot. Cover with cling film and pierce holes in it. Microwave for 4 to 5 minutes until the apricots are tender.

3. Place 2 to 3 heaped tablespoons of yoghurt into each glass, followed by 1/4 cup muesli and 4 apricot pieces. Add a drizzle of the cooked apricots’ syrup and a few blueberries if you have them.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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