Dessert: Cherry-Apricot Yogurt Sundaes

Though you could certainly use regular red cherries in this recipe, we prefer yellow cherries such as Royal Ann or Rainier, available in supermarkets, for their lovely yellow color, as well as their bright flavor and mild sweetness. We use Greek yogurt be

This recipe includes superfoods such as:

Lemon

Health benefits of Cherry-Apricot Yogurt Sundaes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/3 cup sugar
1/2 cup water
5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves
2 (3- by 1-inch) strips fresh lemon zest
2 (3- by 1-inch) strips fresh orange zest
6 fresh apricots
1 lb fresh cherries (preferably Royal Ann or Rainier)
2 teaspoons fresh lemon juice
2 cups plain yogurt (preferably Greek)
Accompaniment: maple granola brittle

Instructions

Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Put 1/3 cup yogurt on each of 6 plates and serve with fruit.

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