Apricot-Cherry Trifle

Name: Apricot-Cherry Trifle
Yield: 4 servings
Ingredients: 1 6 ripe apricots, halved and pitted; 1 1 teaspoon fresh lemon juice; 1 2 tablespoon apricot nectar; 1 1/2 teaspoon vanilla extract; 1 1 angel food cake, cut into 1/2-inch slices; 1 2 1/2 cups nonfat plain yogurt; 1 1 cup bing cherries; 1 halved and pitted

From the kitchen of Carly

Silky apricot puree layered with angel food cake, tart cherries, and tangy yogurt in a glass. Each spoonful delivers soft cake, bright fruit, and creamy sweetness without the guilt. Simple, elegant, refreshingly clean.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 ripe apricots, halved and pitted
11 teaspoon fresh lemon juice
12 tablespoon apricot nectar
11/2 teaspoon vanilla extract
11 angel food cake, cut into 1/2-inch slices
12 1/2 cups nonfat plain yogurt
11 cup bing cherries
1halved and pitted

Instructions

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.