This is a delightful fruit-on-the- bottom breakfast yogurt that is homemade; meaning you control the taste and nutritional value.
¼ cup plus two tablespoons of honey
3 tablespoons water
Pinch of coarse salt
1-pound fresh apricots (5 to 6), pitted and cut into eighths
2 containers (17 ounces each) fat-free plain Greek yogurt
Toasted sliced almonds, for serving (optional)
In a small saucepan, bring 1/4 cup honey, water, and salt to a simmer over medium; stir until honey dissolves, 1 minute.
Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft, and liquid is syrupy, 10 to 12 minutes (adjust heat, if necessary, to keep at a constant simmer).
Divide compote among 7 small glass jars or airtight containers.
Refrigerate, uncovered, until cool, 10 minutes.
Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars.
Serve with toasted sliced almonds if desired.
Thanks to www.marthastewart.com