Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 2 tablespoons amaretto
- 1 1/2 teaspoons grated lemon rind
- 1 teaspoon fresh lemon juice
- 1 (8-ounce) carton lemon low-fat yogurt
- 6 apricots, halved and pitted (about 1 1/2 pounds)
- 1 cup blackberries or other berries
- 1/4 cup silvered almonds, toasted
Directions[]
- Combine first 4 ingredients.
- Arrange 3 apricot halves on each of 4 plates.
- Spoon 1 tablespoon blackberries into center of each apricot half.
- Spoon 3 tablespoons yogurt mixture over each serving; sprinkle each serving with 1 tablespoon blackberries and 1 tablespoon almonds.
Yield: 4 servings