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Yellow Rose of Earl Grey Breakfast Yogurt


  • 2 cups plain Greek yogurt
  • 1 cup strong Yellow Rose of Earl Grey Tea
  • 1/4 cup sugar or to more if you want it sweeter
  • 8 large dried apricots
  • 1 orange peeled and sectioned   


  1. . Make the tea (using double recommended tea) -and steep according to directions
  3. . Strain the tea into  a medium saucepan, add the sugar and  the apricots and simmer gently for 15 minutes
  5. . Remove from heat and allow to cool
  7. . Once cool to the touch, remove 4 of the apricots and set aside
  9. . Puree the remaining apricots and stir into the yogurt, add some of the tea liquid  to taste
  11. . Slice the remaining apricots
  13. . Serve with the apricots and orange sections arranged on the yogurt
This recipe was developed for the Cultured Cup by Kyra Effren   

Copyright The Cultured Cup


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