Prep: 1 hour, 15 minutes
Cook time: 30-40 minutes
Adapted from "The Yogurt Cookbook" by Arto Der Haroutunian (Interlink Books, $35). This dish has a firm texture, not unlike cheesecake. The egg yolks help stabilize the yogurt. We used 2 percent Greek yogurt in testing.
4 ounces dried apricots, soaked overnight in cold water
2 cups plain Greek yogurt
2 egg yolks
1 tablespoon brown sugar
2 tablespoons chopped pistachios
Heat oven to 325 degrees. Drain softened apricots; cut them into small pieces. Place in a 4-cup baking dish. Beat yogurt and yolks together in a bowl; pour over apricots. Place baking dish in a baking pan.
Pour enough cold water into the pan to come halfway up the outside of the baking dish.
Bake until set, 30-40 minutes. Allow to cool. To serve, mix brown sugar with pistachios. Sprinkle over top.
Per serving: 297 calories, 16 g fat, 10 g saturated fat, 112 mg cholesterol, 29 g carbohydrates, 10 g protein, 45 mg sodium, 3 g fiber.