Basil and Yogurt don't seem like a likely combination, but with the addition of apricots and honey, you'll wonder why you never had this wonderful breakfast before!
- 24 ounces of greek style coconut yogurt
- ½ cup honey
- 7 basil leaves
- 6 apricots
1. Divide yogurt between 4 bowls.
2. Cut apricots and divide between 4 bowls.
3. Roll up basil leaves, chiffonade and divide between 4 bowls.
4. With a small spoon, drizzle honey between all 4 bowls.