Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.