Apricot-Gingersnap Sundaes

September/October 1995

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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.

Apricot-Gingersnap Sundaes

Makes: 4 servings

Active Time:

Total Time:


  • 3/4 cup orange juice
  • 1/2 cup slivered dried apricots
  • 1 tablespoon brandy, (optional)
  • 1/4 cup orange marmalade
  • 1 pint nonfat vanilla frozen yogurt
  • 4 gingersnaps, crushed


  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.


Per serving: 341 calories; 5 g fat (3 g sat, 0 g mono); 65 mg cholesterol; 65 g carbohydrates; 10 g protein; 2 g fiber; 124 mg sodium; 314 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Calcium (28% dv).

Carbohydrate Servings: 4

Exchanges: 1 fruit, 3 other carbohydrate, 1 fat

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Recipe Categories

Type of Dish
Desserts, frozen
Health & Diet Considerations
Low sodium
High calcium
Ease of Preparation
Total Time
30 minutes or less
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