Grilled Apricots with Yogurt & Pistachios
by Tanvi Parikh
Macros
- Total calories
- 99
- Protein
- 5 g
- Carbs
- 11 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 8 g
- Cholesterol
- 4 mg
- Sodium
- 18 mg
- Potassium
- 260 mg
- Vitamin A
- 1544 IU
- Vitamin C
- 9 mg
- Calcium
- 80 mg
- Iron
- 1 mg
- Vitamin D
- 12 IU
- Vitamin B12
- 0 µg
- Magnesium
- 16 mg
- Zinc
- 0 mg
Serves 2
Ingredients
- 4 Apricot (halved, pits removed)
- ¼ cup Plain Greek Yogurt
- 2 tbsp Pistachios (chopped)
Steps
Preheat the barbecue to medium heat. Place the apricot halves on the grill face down and cook for seven minutes, until softened and they have grill marks.
Add apricots to a plate, face up, and top with yogurt and pistachios. Enjoy!
Tips
- Leftovers: Best enjoyed immediately. Can be kept refrigerated in an airtight container for up to three days.
- Serving Size: One serving is equal to four apricot halves.
- Make it Vegan: Use dairy-free yogurt instead.
- Additional Toppings: Add raw honey and sea salt.