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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 135.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.5 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.8 g

View full nutritional breakdown of Cherry-Apricot Yogurt Sundaes calories by ingredient
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Cherry-Apricot Yogurt Sundaes

Submitted by: CHEFJUNE


Number of Servings: 6

Ingredients

    1/3 cup sugar
    1/2 cup water
    5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves
    2 (3- by 1-inch) strips fresh lemon zest
    2 (3- by 1-inch) strips fresh orange zest
    6 fresh apricots
    1 lb fresh cherries (preferably Royal Ann or Rainier)
    2 teaspoons fresh lemon juice
    2 cups plain yogurt (preferably Greek)

Directions

Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Put 1/3 cup yogurt on each of 6 plates and serve with fruit.

Cooks' notes:
Apricots and cherries can stand in syrup up to 2 hours (cherries will start to discolor after that time).
Bay-leaf syrup can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to a boil before tossing with apricots and cherries.


Serving Size: makes 6 servings-1/2 cup fruit w-1/3 cup yogurt

Number of Servings: 6

Recipe submitted by SparkPeople user CHEFJUNE.





TAGS:  Desserts |

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