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Diabetic Living Magazine
“Pomegranate juice, low-fat yogurt, and light dessert topping help keep this nutty home-style dessert recipe low in added sugar.”
½ cup pomegranate juice or low-calorie cranberry juice
½ teaspoon almond extract
1 cup coarsely snipped dried apples
1 (6 ounce) container plain low-fat or fat-free yogurt
⅓ cup frozen light whipped dessert topping, thawed
¼ teaspoon almond extract
1 cup lightly sweetened multigrain clusters
¼ cup sliced almonds, toasted
1In a small saucepan, heat pomegranate juice just until boiling; remove from heat. Stir in the ½ teaspoon almond extract. Stir in apples. Cover and cool completely. In a small bowl, gently stir together yogurt, whipped topping, and the ¼ teaspoon almond extract.
2Divide half of the undrained apple pieces among four 6-ounce dessert dishes or custard cups. Sprinkle with half of the multigrain clusters. Spoon half of the whipped topping mixture over apples. Sprinkle with half of the almonds. Repeat layering with remaining apple pieces, multigrain clusters, whipped topping mixture, and almonds. Serve immediately.