Apricot Summer Sundae

This is the dessert for when apricots are at their peak and you have zero interest in turning on the oven. Sliced fresh apricots tossed with two teaspoons of dark brown sugar and a bit of grated orange zest, spooned over frozen yogurt and done.

The orange zest is the move here. It lifts the whole thing, cutting through the sweetness and brightening the apricot flavor in a way that sugar alone can’t achieve.

Vanilla frozen yogurt is the classic pairing; raspberry frozen yogurt cranks up the fresh-fruit character. Whichever you choose, serve immediately once assembled so the yogurt doesn’t melt into the fruit and turn watery.

Fresh raspberries and slivered orange peel for garnish add color and a bit of tartness. At 58 calories per serving, it’s one of the lightest summer desserts around.

Pro Tips

• Use ripe but firm apricots; soft ones lose their texture after tossing with sugar
• The brown sugar draws juice from the apricots quickly, don’t let the mixture sit more than a few minutes before serving or it turns syrupy
• Slivered orange peel means just the orange layer, no white pith, which is bitter

Variations

• Stone fruit swap: Fresh peaches or nectarines work just as well when apricots aren’t available
• Honey drizzle: Replace the brown sugar with a small drizzle of honey for a floral note that pairs well with the orange