1 cup low-fat yogurt
2 ripe bananas, sliced
2 1/2 tablespoons no-sugar added orange marmalade or apricot jam
1 cup unsweetened canned crushed pineapple
1 tablespoon apple juice concentrate
Put yogurt and 1 1/2 bananas in a blender; blend just to combine, about
15 seconds. Do not liquify. Pour into a medium-size bowl and add
remaining ingredients. Mix well and put into 4 sherbert glasses. Place
in refrigerator 8 hours or overnight.
Makes 4 servings.
Variation: substitute other varieties of diet jams or preserves for
changes in color and taste. Sprinkle with cereal nuggets and/or chopped
nuts. Top off with a nice strawberry or kiwi slice.
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