Sunday Supper - Breakfast Edition : Sweetened Yogurt with Fruit

I decided to make my own fruit topping for yogurt, which, according to Martha Stewart's Everyday Food, saves 10 grams of sugar per serving. 

1. I tossed together 5 apricots cut into wedges with 5 cups sliced and pitted cherries. I added a handful of chopped fresh mint, 1 tablespoon sugar, half a pound of shelled pistachios and 1 teaspoon vanilla. I stirred everything together and let sit so the fruit would release their juices. 

2. Top 1 cup greek yogurt with fruit mixture for a delicious breakfast.