What do you do when you have a vat-o-yogurt in the fridge and a bowl of excess cheesecake crust fixins? Pop open a can of fruit and make parfaits of course! Had we not been in the middle of a deep freeze, I would have used some nice fresh peaches, plums, or berries, but hey, a can of apricots is great in a pinch!
As for the cheesecake crust, that was made with crushed lemon snap cookies, a little butter, lemon zest and brown sugar.
Fill the bottom of your container of choice with a layer of yogurt, top with diced fruit, another layer of yogurt, then the crumbs, and repeat. Voila, a quick semi-healthy dessert.