Name: Apricot salad with cookies
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Apricots - 500 gram; Mint - 500 gram; Yogurt - 250 gram; Cookie - 150 gram; Butter - 2 tbsp; Honey - 2 tbsp; Sugar - 1 Tsp; Cinnamon - 0,5 Tsp; Walnuts - 1 tbsp; Red currants - 50 gram; Black currant - 50 gram

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Apricot salad with cookies

1. Apricots - 500 gram

2. Mint - 500 gram

3. Yogurt - 250 gram

4. Cookie - 150 gram

5. Butter - 2 tbsp

6. Honey - 2 tbsp

7. Sugar - 1 Tsp

8. Cinnamon - 0,5 Tsp

9. Walnuts - 1 tbsp

10. Red currants - 50 gram

11. Black currant - 50 gram

How to cook deliciously - Apricot salad with cookies

1. Stage

Remove the sprigs from the mint (we do not need them). Pour the yogurt into the glass of the blender, add the mint and honey, and whisk until smooth.

2. Stage

Remove the pips from the apricots. Cut each half into three more slices.

3. Stage

Mix apricots, currants (you can use any berries you like) and yogurt and mint dressing. Cover with cling film and put in the fridge.

1. Stage. Apricot salad with cookies: Mix apricots, currants (you can use any berries you like) and yogurt and mint dressing. Cover with cling film and put in the fridge.

4. Stage

Prepare the crumb. Chop the cookies into crumbs of different sizes - from 5 mm to almost flour. Melt butter and sugar in a frying pan. When the foam on the butter begins to brown, pour cookies and ground nuts. Sprinkle with cinnamon and mix thoroughly. Fry over medium-low heat, stirring all the time so that the crumbs do not burn, about 5 minutes. Crumbs should turn brown. Remove from the heat, pour into a bowl and cool.

1. Stage. Apricot salad with cookies: Prepare the crumb. Chop the cookies into crumbs of different sizes - from 5 mm to almost flour. Melt butter and sugar in a frying pan. When the foam on the butter begins to brown, pour cookies and ground nuts. Sprinkle with cinnamon and mix thoroughly. Fry over medium-low heat, stirring all the time so that the crumbs do not burn, about 5 minutes. Crumbs should turn brown. Remove from the heat, pour into a bowl and cool.

5. Stage

Spread the apricots together with the yogurt dressing in the creamshells. Sprinkle the crumble just before eating - it should stay crispy. Decorate according to your taste and wishes. Enjoy your appetite and summer to you!!!