1 . Stage
Remove the sprigs from the mint (we do not need them). Pour the yogurt into the glass of the blender, add the mint and honey, and whisk until smooth.
2 . Stage
Remove the pips from the apricots. Cut each half into three more slices.
3 . Stage
Mix apricots, currants (you can use any berries you like) and yogurt and mint dressing. Cover with cling film and put in the fridge.
4 . Stage
Prepare the crumb. Chop the cookies into crumbs of different sizes - from 5 mm to almost flour. Melt butter and sugar in a frying pan. When the foam on the butter begins to brown, pour cookies and ground nuts. Sprinkle with cinnamon and mix thoroughly. Fry over medium-low heat, stirring all the time so that the crumbs do not burn, about 5 minutes. Crumbs should turn brown. Remove from the heat, pour into a bowl and cool.
5 . Stage
Spread the apricots together with the yogurt dressing in the creamshells. Sprinkle the crumble just before eating - it should stay crispy. Decorate according to your taste and wishes. Enjoy your appetite and summer to you!!!