Apricot-Cherry Trifle

Ingredients

• 1  angel food cake cut into 1/2-inch slices
• 2 tablespoon all-natural apricot nectar 
• 6  apricots pitted ripe halved
• 1 cup cherries pitted halved
• 1 teaspoon juice of lemon fresh
• 2.5 cups yogurt plain
• 0.5 teaspoon vanilla extract 

Equipment

• sauce pan
• blender

Directions

1. Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices.
2. Remove from heat; set aside.
3. Lay cake slices on waxed paper. Using a standard "rocks" glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes. Stir yogurt into apricot mixture.
4. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.
5. Self