Lemon-Apricot Parfaits - cooking recipe

Ingredients

1/3 c. sugar
4 tsp. cornstarch
1/2 c. apricot nectar
1 tsp. grated lemon peel
3 Tbsp. fresh lemon juice
1 qt. (4 c.) frozen nonfat vanilla yogurt

Preparation

In a small saucepan, combine sugar and cornstarch.
Stir in apricot nectar, lemon peel and juice.
Mix well.
Bring to a boil over medium heat.
Cook 1 to 2 minutes or until thickened, stirring constantly.
Pour into a bowl and place in refrigerator or freezer for 15 to 30 minutes to chill quickly.