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| 6 |
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ripe apricots, halved and pitted |
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| 1 tsp |
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fresh lemon juice |
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| 2 Tbs |
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apricot nectar |
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| 1/2 tsp |
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vanilla extract |
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| 1 |
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angel food cake, cut into 1/2-inch slices |
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| 2 1/2 cups |
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nonfat plain yogurt |
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| 1 cup |
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bing cherries, halved and pitted |
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| 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. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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