Taba de Chabacano y Yoghurt

Name: Taba de Chabacano y Yoghurt
Prep time: 60 min
Cook time: 60 min
Yield: 12
Cuisine: Internacional
Ingredients: 1/4 cups grated coconut; 8.8 ounces graham cracker; 8 tablespoons butter, melted; 1 cup dehydrated apricot; 1/2 cups Water, boiling; 2 1/4 cups FAGE® Total 0% greek style yogurt; 3 tablespoons honey, Greek; 2 eggs; 2 tablespoons cognac; sugar, at your service

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A delicious cake that tastes like cheesecake, the combination of apricot and yoghurt give it a very special touch. Try this recipe for apricot pie and yoghurt.

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Ingredients

12 portions

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Preparation

Toast the coconut until golden brown.

Place the cookies in the blender and grind until finely ground.

Add 90% of the grated coconut and the melted butter and mix.

In a greased mold, press the biscuit mixture on the base evenly and allow to cool.

Cover the apricots in the boiling water and let stand for 30 minutes.

Place the apricots and liquid in a blender and mix until smooth.

Add the Greek Style Yoghurt FAGE® Total 0%, Greek honey, eggs, cognac and mix until smooth.

Pour the Greek Style Yoghurt FAGE® Total 0% mixture onto the base and bake at 350ºF for 30 minutes or until set.

Refrigerate and let cool for several hours.

Cut the cake, sprinkle with the remaining toasted coconut on each slice and sprinkle with sugar. Serve with a spoonful of Greek Style Yoghurt FAGE® Total 0%.