Try this Dried Apricot Frozen Yogurt recipe, or contribute your own.
Suggest a better descriptionSOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. 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, until apricots are soft. Remove from heat; allow to cool to room temperature. Pour apricots and liquid into a blender or food processor and process until smooth. Add corn syrup, lemon juice, milks and almond extract. Process until well combined. Stir in yogurt and chill in the refrigerator until ready to freeze. Pour into ice cream maker and follow the manufacturers instructions for freezing. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Cup (224g) | ||
Recipe Makes: 3 Cups | ||
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Calories: 261 | ||
Calories from Fat: 4 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 267.8mg | 9 % | |
Potassium 888.9mg | 23 % | |
Total Carbohydrate 47.7g | 14 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 47.6g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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