Lowfat Yogurt Sundae

Serves 4


  • 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
  • Ingredients


  1. 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.
  2. 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.
  3. Puree one cup of the raspberries. Keep the rest for garnish.
  4. 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.
  5. Add a mint sprig for garnish.

This recipe was featured on Season 22 - Episode 2203.

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