APRICOT-CHERRY TRIFLE  

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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  

DIRECTIONS:  

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.  

Yield: 4 servings  
Category: Desserts