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Ingredients Jump to Instructions ↓

  1. 1 1/2 c Dried apricots

  2. 1 1/2 c Orange juice

  3. 3 c Low-fat yogurt

  4. 1 ts Grated orange rind

  5. 10 to 12 minutes.

  6. 7 minutes, or until apricots are softened. Puree in food processor or blender, or pass through food mill. Let cool. Combine apricot mixture, yogurt and orange rind. Mix well. Freeze in an ice-cream machine or transfer to shallow metal cake pan. Freeze until almost solid. Break into big chunks and beat with electric mixer or food processor until smooth. Transfer to airtight container and freeze until firm (about 30 min to 1 hour). Let stand in refrigerator for 15 to 30 minutes or until

  7. 3/4 cup size individual yogurt containers are a good way to freeze serving size portions. Use a strong ice cream scoop to divide up for 2 small servings. 1/8 recipe

  8. 137 calories,

  9. 1 milk choice,

  10. 2 fruit

  11. 2 grams total fat,

  12. 27 grams carbohydrate,

  13. 6 mg cholesterol,

  14. 67 mg sodium,

  15. 639 mg potassium

Instructions Jump to Ingredients ↑

  1. Adapted from Lighthearted Everyday Cooking by Anne Lindsay, 1991 Shared but not tested by Elizabeth Rodier, March 94

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