Apricot Yoghurt Slice


500g FAGE Total

50g desiccated coconut

250g digestive biscuits

125g butter, melted

200g dried apricots

100ml boiling water

3 tbsp Greek honey

2 eggs

2 tbsp brandy

Icing sugar to serve

Round tin, 200mm diameter

  1. Toast the coconut under the grill until light golden brown.
  2. Put the biscuits into a blender and grind until finely crushed. Add 90% of the coconut and the melted butter and blend until mixed.
  3. Line the tin with cling film, press the crumb mixture evenly over the base, and chill.
  4. Cover the apricots with the boiling water and leave to stand for 30 minutes. Put the apricots and liquid in a blender and blend until smooth. Add the FAGE Total Yoghurt, Greek honey, eggs and brandy and blend until smooth.
  5. Spread the yoghurt mix over the base and bake in a 180°C / 350°F / Gas Mark 4 oven for 30 minutes or until set. Cool, then refrigerate for several hours.
  6. Cut into finger slices. Sprinkle the remaining toasted coconut onto the slice and dust with a little icing sugar. Serve with a dollop of FAGE Total Yoghurt.