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.