4 cups shredded carrots
1 15oz can canned apricots, diced, or about 1 cup
1/2 cup dried cranberries
1/3 cup vanilla Greek yogurt, non-fat
2 Tbsp lemon juice, fresh
1 Tbsp honey
1.) Shred or grate carrot into thin strips.
2.) Rinse canned apricots and dice into small even pieces.
3.) Combine carrots, apricots, and cranberries.
4.) Stir in 1/3 cup Greek yogurt until evenly coated. If it appears too dry, add a little more.
5.) Add lemon juice and honey and stir well.
6.) For best flavor, let sit in the fridge for two hours or overnight.