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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

Description

Get Two Of Your Daily Fruit Servings With This Diet-friendly Dessert From Annie Clemmons, Pastry Chef At Cyrus In Healdsburg, California.

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