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APRICOT-CHERRY TRIFLE


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Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

6 ripe apricots, halved and pitted
1 tsp fresh lemon juice
2 tbsp apricot nectar
1/2 tsp 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


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.


Pairs Well With


Notes

A dash of local for every season
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