Yoghurt and fresh apricot breakfast parfait
Parfait is French for perfect, and it is a dessert made out of cream or ice-cream, and fruit. This breakfast variation has yoghurt and uses apricots and blueberries as a topping.
- Cut apricots around their middles and twist apart. Remove stones and place apricot halves, cut side up, in a shallow 26cm microwavable bowl.
- 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.
- 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.