Tropical Greek Yogurt Breakfast Bowl

• 1/4 cup 100 percent guava or orange juice (no sugar added)
• 4 dried apricots, diced
• 1 cup 2 percent Greek yogurt
• 1/2 medium pink grapefruit, cut into segments
• One 4-ounce cup mandarin oranges in 100 percent fruit juice, strained
• 1/4 cup bran flakes cereal
• 2 tablespoons toasted or raw pistachios, roughly chopped

1. Put the guava juice and apricots in a small bowl, and cover.
2. Microwave until the apricots are tender and the juice reduces to a light syrup, 1 to 2 minutes.
3. Let cool to room temperature, stirring occasionally to help cool faster.
4. Put the yogurt in a cereal bowl.
5. Spoon the apricot-guava compote into the center.
6. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote.
7. Then take a photo!
8. Per serving (1 bowl): Calories: 370; Fat: 8 g (Saturated: 3.5 g); Cholesterol: 15 mg; Sodium: 160 mg; Carbohydrate: 57 g; Fiber: 7 g; Protein: 24 g; Sugar: 44 g

percent, percent, pink grapefruit, mandarin oranges, bran flakes cereal, pistachios

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tropical-greek-yogurt-breakfast-bowl.html (may not work)