Ingredients

6 ripe apricots, halved and pitted

1 teaspoon fresh lemon juice

2 tablespoon 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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