Apricots with hazelnuts and Greek yoghurt

• 200 g low-fat Greek yoghurt
• 8 ready to eat dried apricots, diced
• 15 g caster sugar
• Seeds from half a vanilla pod
• 30 g hazelnuts (or pistachios or almonds), chopped
• Crushed biscuit crumbs

Mix the apricots with the vanilla. Divide up among the cups.

Steam for 15 minutes with the starter and the main course.

Cool the apricots. Mix the low-fat Greek yoghurt with the sugar. Top the cups with a layer of low-fat Greek yoghurt and then with the nut mixture and the biscuit crumbs.