3/4 cup water
1 vanilla bean, split and seeds scraped
1 large lemon, squeezed and filtered
2 tablespoons honey
8 large fresh apricots, cut in half, and sliced
1 1/2 cups fresh raspberries
2 cup frozen low fat vanilla yogurt, softened
Small bunch mint
Place water, seeds, lemon juice and honey in a medium size saucepan. Mix well and bring to a boil. Boil three minutes. Add the apricot slices and cook gently for one minute. Off the heat, transfer the apricots with the juice to a bowl and refrigerate.
Keep half the apricots aside. Puree the remaining apricots with their juices in a blender or use an immersion blender. Transfer to a small bowl.
Puree one cup of the raspberries. Keep the rest for garnish.
Scoop 1/4 cup yogurt into a parfait glass and top with some of the apricot sauce and add some slices of apricot. Scoop another 1/4 cup on top of the apricots and add some of the raspberry sauce and sprinkle with a few whole raspberries.
Add a mint sprig for garnish.
This recipe is featured on show 2203 – Healthy Eating – Cibo per la Salute.
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