Ingredients
- 1 small sprig rosemary, stem removed
- 3/4 cup Sunsweet prunes, chopped
- 1 cup frozen blueberries
- 1/3 cup apple juice
- 3 cups 0% yogurt
- 2 tbsp honey
- Zest of 1/2 lime
- Juice of 1 lime
- 1 cup Italian almond biscotti (such as cantuccini), broken into pieces
- Garnish
- 4 Sunsweet prunes, halved
- 2 tbsp toasted sesame seeds
Instructions
Stir together yogurt, honey, lime zest and lime juice. Layer yogurt cream, blueberry purée and biscotti in dessert glasses.
Garnish: Top each serving with prune half, reserved rosemary leaves and sesame seeds.
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