Layered Yoghurt and Dried Apricots

Layered Yoghurt and Dried Apricots

Enjoy this layered dessert as a healthy snack or to simply boost your afternoon mood.  It is nutrient-dense, offering a good source of carbohydrate, protein and fibre, along with various vitamins and minerals while low in saturated fat and GI value.

Serves: One

Dietary: Vegetarian, egg-free, sesame-free, peanut-free

Contains: milk (yoghurt), tree nuts (pistachio)

May contain: gluten (oats), sulphites (apricots)

Preparation time: 10 minutes



2 Tbsp (90 g) Low-fat Greek yoghurt
6 dried apricots, chopped or blended
2 Tbsp (20 g) rolled oat (roasted) or plain granola
5 – 6 kernels of unsalted pistachio



  1. Layer a low-fat Greek yoghurt in a cup or bowl, then layer the dried apricot, rolled oats (toasted) or granola and unsalted pistachio.
  2. Add another layer of yoghurt and continue to build the layers until you have a total of 6 layers, two yoghurt and two dried apricot, oats and pistachio.


This recipe has been donated by Nourhan Barakat, Registered Associate Nutritionist


Nutrition Information

Per serving:
Total calories: 282 kcal
Fat: 6.0 g
Saturated Fat: 1.0 g
Carbohydrate: 40 g
Total sugar: 24 g
Fibre: 5.8 g
Protein: 15.0 g
Salt: 0.15 g


Nutritional Facts

  • Dried apricot has a relatively low glycemic index and high in vitamin A and E which makes it a good ingredient for a healthy snack or breakfast. 
  • This recipe is also high in fibre, a good sources of protein and low in saturated fat.
  • It is also a good source of potassium, phosphorus, copper, manganese, iodine, thiamin (B1), riboflavin, and vitamin B12.



  • You could swap the pistachio with grated almond. You can add chia seeds to dense your yoghurt with fibre and omega-3 fatty acid.
  • If you are lactose-intolerant, you can swap the yoghurt to lacto-free alternative or dairy alternative yoghurt. If you are allergic to nuts, swap it with grated coconut or chia seeds.



©  2020 The Caroline Walker Trust