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yoghurt with apricot, pomegranate and vanilla

January 17, 2013

Makes a lot
Prep time: 10-30mins, plus overnight soaking time


Apricot yoghurt

My children love this yoghurt.  They have no idea how healthy it is.

I first started making this recipe when I was searching for iron-rich foods to feed my eldest daughter when she was weaning. Dried apricots taste lovely when stewed with fruit juice – it brings out their sweetness to such a degree that you don’t need to add anything else.  Apricots and pomegranates are both high in iron, and the vitamin C in the juice aids absorption.

The amount of stewing required will depend on what kind of apricots you have.  Very dry sulphured supermarket apricots often require more heat, which unfortunately means less vit C in the end product.  High quality unsulphured apricots tend to soften more readily, and may not need that much time on the stove.

This recipe makes a lot but it keeps well in the fridge and, as I say, we love this stuff so we get through a lot of it!


300g dried apricots, preferably unsulphured
300ml pomegranate juice
vanilla extract, 1 tbsp
500g plain non-dairy yoghurt

Bring the juice and vanilla extract to the boil in a saucepan, then add the apricots.  Transfer to a bowl, cover with cling film, let cool, and then refrigerate overnight.

The next day check the apricots for softness – you should be able to mash them with a fork.  If they are still too firm return them to a saucepan, put a lid on and let stew slowly for 20 minutes or so, adding more juice if necessary.

Blend with non-dairy yoghurt of your choice.  I normally use Alpro soy.  I haven’t tried coconut but I bet it would taste great.


From → Desserts, Recipes

  1. Looks looks so good. Seriously that image you captures is mouth-watering. Beautiful composition.

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