Coupez en morceaux les dattes, et les mixer avec deux yaourts, l'eau de fleur d'oranger et l'huile Quintesens 50+. Versez la préparation dans deux bols. Ajoutez un deuxième yaourt dans chaque préparation en mélangeant à peine afin qu'il garde une bonne consistance.
Coupez les abricots en petits quartiers et répartissez-les sur chaque crème. Ajoutez les pistaches grossièrement concassées et finissez par la note la plus gourmande : une lichée de miel.
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