Looking to get your daily fruit servings but also want dessert?! Try this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California from Self magazine.
Serves 4
INGREDIENTS
6 ripe apricots, halved and 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 cherries, halved and pitted
PREPARATION
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 tbsp yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.
THE SKINNY
359 calories per serving, 1.2 g fat (0.3 g saturated), 73.8 g carbs, 3.1 g fiber, 14.9 g protein
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