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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From SELF Magazine. This diet friendly dessert gives you two of your daily fruit servings. Ingredients:
6 ripe apricots (halved & pitted) |
1 teaspoon fresh lemon juice |
2 teaspoons apricot nectar |
1/2 teaspoon vanilla extract |
1 angel food cake (cut into 1/2-inch slices) |
2 1/2 cups nonfat plain yogurt |
1 cup bing cherry (halved & pitted) |
Directions:
1. Cook 1st 4 ingredients in a medium saucepan over low heat for about 10 min or until apricots start to release juices; remove from heat & set aside.
2. Lay cake slices on waxed paper; using a standard rocks glass, cut out 12 circles of cake.
3. When apricots are cool, puree in blender 2 min or until smooth; cover & refrigerate for 30 minute Add yogurt.
4. Place a few cherry halves on the bottom of the rocks glasses; spoon 2 T yogurt-apricot mixture over cherries. Cover w/a slice of cake; repeat twice. Top w/cherries & a drizzle of yogurt-apricot mixture.
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