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Apricot Summer Sundae

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 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
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MM format by Ursula R. Taylor. Combine apricots and water in a small saucepan. Bring liquid to a boil, cover and simmer for about 15 minutes Biscotti--apricot cranberry Beat butter and sugar together until creamy. Beat in eggs and vanilla. Add flour, baking powder, and orange peel. Mix well. Stir in cranberries and apricots. Divide dough in half, form each into a 7 x 2 inch log. Lightly spray cookie sheet with non s Alexander dumas's apricot compote Halve and pit the apricots. In a heavy, medium saucepan, boil the water and sugar until thickened into syrup, about 5 minutes. Add apricots to the hot syrup and cook over medium heat for 3 minutes. Remove from heat and add the orange juice, Let co Apricot almond bark Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. 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