Layered Prune Dessert with Yogurt, Blueberries and Rosemary

Prep Time 15 Minutes

Calories per seving 390

Fat 4.5g

Cholesterol 35mg

Sodium 240mg

Carbohydrates 77g

Fiber 4g

Sugar 54g

Protein 15g

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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

Reserve a few rosemary leaves; set aside. In blender, mix together chopped prunes, blueberries, remaining rosemary leaves and apple juice.

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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