From EatingWell: 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.
- 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
- 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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- Type of Dish
- Desserts, frozen
- Ease of Preparation
- Total Time
- 30 minutes or less
- September/October 1995