Frozen Apricot Yogurt
Yield: 8 servings
1 1/2 c Dried apricots 3 c Low-fat yogurt
1 1/2 c Orange juice 1 ts Grated orange rind
Serve with fresh fruit or berries or garnish with a fresh mint leaf.
In small saucepan or microwave dish, combine apricots with orange
juice. Bring to a boil. Cover and simmer over medium heat for 10 to
12 minutes.
OR cover and microwave at High power for 7 minutes, or until apricots
are softened. Puree in food processor or blender, or pass through
food mill. Let cool.
Combine apricot mixture, yogurt and orange rind. Mix well. Freeze
in an ice-cream machine or transfer to shallow metal cake pan. Freeze
until almost solid. Break into big chunks and beat with electric
mixer or food processor until smooth.
Transfer to airtight container and freeze until firm (about 30 min to
1 hour). Let stand in refrigerator for 15 to 30 minutes or until
softened before serving. MY NOTE: 3/4 cup size individual yogurt
containers are a good way to freeze serving size portions. Use a
strong ice cream scoop to divide up for 2 small servings.
1/8 recipe = 137 calories, 1 milk choice, 2 fruit 2 grams total fat, 6
grams protein, 27 grams carbohydrate, 6 mg cholesterol, 67 mg sodium,
639 mg potassium
Adapted from Lighthearted Everyday Cooking by Anne Lindsay, 1991
Shared but not tested by Elizabeth Rodier, March 94
441 1/2 c Dried apricots 3 c Low-fat yogurt
1 1/2 c Orange juice 1 ts Grated orange rind
Serve with fresh fruit or berries or garnish with a fresh mint leaf.
In small saucepan or microwave dish, combine apricots with orange
juice. Bring to a boil. Cover and simmer over medium heat for 10 to
12 minutes.
OR cover and microwave at High power for 7 minutes, or until apricots
are softened. Puree in food processor or blender, or pass through
food mill. Let cool.
Combine apricot mixture, yogurt and orange rind. Mix well. Freeze
in an ice-cream machine or transfer to shallow metal cake pan. Freeze
until almost solid. Break into big chunks and beat with electric
mixer or food processor until smooth.
Transfer to airtight container and freeze until firm (about 30 min to
1 hour). Let stand in refrigerator for 15 to 30 minutes or until
softened before serving. MY NOTE: 3/4 cup size individual yogurt
containers are a good way to freeze serving size portions. Use a
strong ice cream scoop to divide up for 2 small servings.
1/8 recipe = 137 calories, 1 milk choice, 2 fruit 2 grams total fat, 6
grams protein, 27 grams carbohydrate, 6 mg cholesterol, 67 mg sodium,
639 mg potassium
Adapted from Lighthearted Everyday Cooking by Anne Lindsay, 1991
Shared but not tested by Elizabeth Rodier, March 94
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