Apricot Cherry Trifle

From SELF Magazine. This diet friendly dessert gives you two of your daily fruit servings.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 6  ripe apricots (halved & 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 cherry (halved & pitted)

Directions

1. Cook 1st 4 ingredients in a medium saucepan over low heat for about 10 min or until apricots start to release juices; remove from heat & set aside.
2. Lay cake slices on waxed paper; using a standard "rocks" glass, cut out 12 circles of cake.
3. When apricots are cool, puree in blender 2 min or until smooth; cover & refrigerate for 30 minute Add yogurt.
4. Place a few cherry halves on the bottom of the rocks glasses; spoon 2 T yogurt-apricot mixture over cherries. Cover w/a slice of cake; repeat twice. Top w/cherries & a drizzle of yogurt-apricot mixture.