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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Get two of your daily fruit servings with this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California. Ingredients:
6 ripe apricots, halved and pitted |
1 teaspoon fresh lemon juice |
2 tablespoon 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 cherries, halved and pitted |
Directions:
1. Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices. Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard rocks glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes. Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.
2. Nutritional analysis per serving: 359 calories, 1.2 g fat (0.3 g saturated), 73.8 g carbs, 3.1 g fiber, 14.9 g protein Nutritional analysis provided by Self
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