Apricot-Gingersnap Sundaes

Apricot-Gingersnap Sundaes

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From: EatingWell Magazine, September/October 1995

Here we cook dried apricots in fresh orange juice until thickened, then spoon the mixture over vanilla frozen yogurt and top it with crumbled gingersnaps for a quick and easy dessert.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¾ cup orange juice
  • ½ cup slivered dried apricots
  • 1 tablespoon brandy, (optional)
  • ¼ cup orange marmalade
  • 1 pint nonfat vanilla frozen yogurt
  • 4 gingersnaps, crushed


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  1. Simmer orange juice, apricots and brandy (if using) in a small saucepan over low heat until the apricots are soft, about 3 minutes. Add marmalade, increase the heat to medium-high and cook, stirring, until the sauce is slightly thick, about 5 minutes. Serve warm over frozen yogurt, sprinkled with crushed gingersnaps.

Nutrition information

  • Per serving: 341 calories; 5 g fat(3 g sat); 2 g fiber; 65 g carbohydrates; 10 g protein; 26 mcg folate; 65 mg cholesterol; 46 g sugars; 495 IU vitamin A; 24 mg vitamin C; 283 mg calcium; 1 mg iron; 113 mg sodium; 314 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Calcium (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 3 other carbohydrate, 1 fat

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