Cheat's Danish with poached apricots
low-fat Greek yoghurt
⅓ cup(s), (80g)
Apricot, canned in natural juice, drained
2 individual, split
- Drain apricots, reserving ⅓ cup (80ml) juice. Cut each apricot in half and place in a small saucepan with reserved juice and cinnamon. Bring to the boil over medium heat. Blend cornflour with 2 teaspoons water in a small bowl. Gradually stir cornflour mixture into apricot mixture. Cook, stirring, for 1–2 minutes or until slightly thickened.
- Meanwhile, toast croissants until golden. Place croissant bases on serving plates. Top with poached apricots and a dollop of yoghurt. Top with remaining croissant tops. Serve sprinkled with extra cinnamon.