Apricot Yoghurt Slice

Apricot Yoghurt Slice

1/4 cup toasted coconut
125g sweet biscuits - crumbed
60g butter

125g dried apricots
1/2 cup boiling water
2 x 200g cartons plain yoghurt
2 tbsp honey
2 eggs

Combine toasted coconut, biscuit crumbs and butter and mix well.
Press into a lined 18cm x 28cm pan and refrigerate.

Cover apricots with boiling water and stand 30 minutes.
Whizz apricots and their liquid with yoghurt, honey and eggs until smooth.
Spread the yoghurt mixture over the base and bake in a moderate oven 30 - 35 minutes, or until set.
Cool then refrigerate several hours before serving.
Sprinkle the top with a little extra toasted coconut.
Sweet, tart.