Apricot-Cherry Trifle
A light and refreshing layered dessert featuring fresh apricots and cherries with angel food cake, all brought together with a creamy yogurt-apricot mixture. Perfect for a summer gathering.
Ingredients
- •6 whole ripe apricots, halved and pitted
- •1 teaspoon fresh lemon juice
- •2 tablespoon apricot nectar
- •½ teaspoon vanilla extract
- •1 whole angel food cake, cut into 1/2-inch slices
- •2½ cups nonfat plain yogurt
- •1 cup bing cherries
- •halved and pitted
Cooking Instructions
- 1.
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.
45 min
