Name: Lowfat Yogurt Sundae
Ingredients: 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

Ingredients

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

Directions

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 was featured on Season 22 - Episode 2203.