Layered Prune Dessert with Yogurt, Blueberries and Rosemary

Layered Prune Dessert with Yogurt, Blueberries and Rosemary
Prep Time15 Minutes
Calories per seving 390
Fat 4.5g
Cholesterol 35mg
Sodium 240mg
Carbohydrates 77g
Fiber 4g
Sugar 54g
Protein 15g
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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
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.
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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