Yogurt with Pistachio Brittle |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The secret to homemade brittle? Work fast—it hardens quickly. Ingredients:
vegetable oil cooking spray |
1 cup sugar |
1 cup shelled, unsalted pistachios (or a mixture of pistachios and cashews) |
1/2 teaspoons flaky sea salt, such as maldon |
4 cups 2 percent greek yogurt |
1/4 cup honey |
12 fresh, ripe apricots, pitted and sliced |
Directions:
1. Lightly coat an 8 square baking dish with cooking spray. In a small saucepan, cook sugar over low heat, stirring occasionally with a silicone spatula or wooden spoon, until sugar melts and turns 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 1/4- to 1/2-inch-thick layer and sprinkle with salt. Use a sharp knife to score the 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 among 8 bowls.
2. Per bowl: 315 calories, 9 g fat, 2 g saturated fat, 47 g carbohydrate, 3 g fiber, 13 g protein Nutritional analysis provided by Self
|
|