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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a medium-sized bowl, combine 2 cups apricots, brown sugar and grated
orange peel. Spoon evenly into individual dessert dishes; top with frozen
yogurt. Garnish with raspberries, remaining sliced apricots and slivered
orange peel. Serve immediately.
Per serving: about 170 cal, 5 G pro, 36 g car, 1 g fat, 5% cal from fat, O
mg chol, 2 mg sod.
Source: Woman's Day Low-Fat Meals; Volume 3, Number 5. Submitted by: Terrie
Peterson
Ingredients:
2 1/2 Cup(s) Apricots; sliced, divided
2 Teaspoon(s) Dark brown sugar
1/4 Teaspoon(s) Orange peel; grated
2 Cup(s) Vanilla or raspberry nonfat frozen yogurt |
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