Cherry-Apricot Freeze

Cherry-Apricot Freeze

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From: Diabetic Living Magazine

This easy frozen fruit dessert recipe has very little sugar. The sweetness comes mostly from the fruit.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2¼ cups water, divided
  • ¼ cup sugar
  • 1 (15 ounce) can pear halves (juice pack)
  • 1 (15 ounce) can unpeeled apricot halves in light syrup, rinsed, drained and chopped
  • 1 (6 ounce) can frozen pineapple juice concentrate, thawed ( ¾ cup)
  • ½ (10 ounce) jar maraschino cherries, drained and halved


  • Prep

  • Ready In

  1. Combine 1½ cups water and the sugar in a medium saucepan; bring to a boil, stirring occasionally to dissolve sugar. Boil, uncovered, 1 minute. Remove from heat.
  2. Meanwhile, drain pears, reserving juice. Chop pears. Stir chopped pears, reserved pear juice, chopped apricots, pineapple juice concentrate, cherries and the remaining ¾ cup water into the syrup mixture. Transfer mixture to a 2- quart freezer container. Cover and freeze for 8 hours or until firm, stirring occasionally to distribute fruit. Store in freezer up to 1 month.
  3. To serve, let stand at room temperature about 1 hour. Scrape mixture into dessert dishes.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 101 calories; 0 g fat(0 g sat); 2 g fiber; 26 g carbohydrates; 1 g protein; 6 mcg folate; 0 mg cholesterol; 24 g sugars; 483 IU vitamin A; 7 mg vitamin C; 20 mg calcium; 0 mg iron; 5 mg sodium; 153 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ fruit

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