1 cup dried apricots
1 cup water
zest and juice of 1 orange
zest and juice of 1/2 lemon
pinch ground cinnamon
1-1/3 cups nonfat light vanilla yogurt
4 tablespoons fat-free whipped cream
Combine the apricots and water in a saucepan; bring to a boil over medium-high heat, stir occasionally.
Cover, reduce heat to low, and simmer until apricots are tender, about 6-8 minutes.
Remove from heat, allow to cool slightly.
Puree the apricots, cooking liquid, zest, juice and cinnamon in a food processor.
Refrigerate until chilled. Gently fold in the yogurt until blended. Place Apricot Orange Whip in 4 dessert glasses or bowls.
Cover and refrigerate at least 2 hours or overnight.
Top each one with a tablespoon of whipped cream and a dash of cinnamon.