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Recipe of Taba de Chabacano y Yoghurt
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Recipe of Taba de Chabacano y Yoghurt
Recipe

Taba de Chabacano y Yoghurt

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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.
Learn more about FAGE

Ingredients

12 portions
  • 1/4 cups grated coconut
  • 8.8 ounces graham crackers
  • 8 tablespoons butter, melted
  • 1 cup dried apricot
  • 1/2 cups Water, boiling
  • 2 1/4 cups Yoghurt Greek Style FAGE® Total 0%
  • 3 tablespoons honey, Greek
  • 2 eggs
  • 2 tablespoons cognac
  • sugar, at your service

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%.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
26/12/2013 15:48:07
SANÍIIIISIMA!!! Mil gracias, un buén jugo , fruta y una tajada con mi cafecito al desayuno.para qué más.

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