Apricot and Yogurt Parfaits

I've been dying to make something with apricots and I've been eating a ton of Greek yogurt lately so I thought why not? But perhaps this wasn't the way to go. I burned the puree a little and it wasn't sweet enough for me. I think I'll add some more sugar and some cinnamon to my puree before I eat another round. Or maybe in the future I'll get gutsy enough to make it again. If I do, I will simmer the apricots on a lower heat and stir them more often. :) And eat them with someone else, instead of alone on a Saturday night.

(Post edit: So I took about 3/4 of a cup or so and heated it up and threw in at least 1/4 tsp of cinnamon and 1 T. sugar and lo and behold, somehow the same combination but with warm puree and cold yogurt and the cinnamon made what was blah blah blah before to something lovely and comforting, so I am repentant but definitely in favor of more sugar and the cinnamon despite the added calories. Yes.)

From Recipes For Health:

http://www.nytimes.com/2010/06/24/health/nutrition/24recipehealth.html?ref=nutrition

Instructions for the puree:

2 1/2 pounds fresh, ripe apricots

3 T. sugar, preferably organic, or mild honey like clover

1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, drop in the apricots and boil for 20 seconds. Transfer to the ice water with a slotted spoon or a spider, and allow to cool for a few minutes. Drain, slip off the skins, cut in half and remove the stones.

2. Place the apricots and sugar or honey in a large, heavy saucepan, and bring to a simmer over medium heat. Simmer 10 to 15 minutes, stirring often, until the apricots have broken down into a thick purée. Remove from the heat, and allow to cool in the pan. When cool, use a rubber spatula to scrape the purée into a jar or a container. Cover and refrigerate.

Yield: 2 cups.

Advance preparation: This will keep for two weeks in the refrigerator.

Nutritional information per 1/4 cup: 82 calories; 1 gram fat; 0 grams saturated fat; 0 milligrams cholesterol; 19 grams carbohydrates; 3 grams dietary fiber; 1 milligram sodium; 2 grams protein

And for the parfait. . .

Ingredients:

1 cup apricot puree

1/8 to 1/4 teaspoon almond extract (optional)

2 cups low-fat (2%) thickened yogurt or Greek-style yogurt

1 tablespoon finely chopped almonds, toasted or raw

Directions:

1. Make the apricot purée as directed. If desired, add to it 1/8 to 1/4 teaspoon almond extract.

2. Spoon 1/4 cup thickened yogurt into the bottom of each of four tumblers or parfait glasses. Top with 2 tablespoons of the apricot purée. Make another 1/4 cup layer of yogurt on top of the apricot purée, and finish with another 2-tablespoon layer of apricot purée. Cover tightly and chill for at least one hour. Just before serving, sprinkle finely chopped almonds over the top.

Yield: Serves four.

Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the almonds just before serving.

Nutritional information per serving: 165 calories; 3 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 24 grams carbohydrates; 3 grams dietary fiber; 39 milligrams sodium; 12 grams protein