Apricot-Cherry Trifle

recipe image

Get two of your daily fruit servings with this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California.

Ingredients

Makes 4 servings

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

  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.

Nutrition Per Serving

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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