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Name: Frozen Apricot Yogurt
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 3 c Low-fat yogurt; 1 ts Grated orange rind; 1 1/2 c Dried apricots; 1 1/2 c Orange juice

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INGREDIENTS

3 c Low-fat yogurt
1 ts Grated orange rind
1 1/2 c Dried apricots
1 1/2 c Orange juice

Servings

INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Frozen Apricot Yogurt

3 c Low-fat yogurt
1 ts Grated orange rind
1 1/2 c Dried apricots
1 1/2 c Orange juice

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 8 Servings

Calories: 138
Calories from Fat: 15 (11%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 5.5mg		2 %
Sodium 67.2mg		2 %
Potassium 591.8mg		16 %
Total Carbohydrate 26.6g		8 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 24.7g
Protein 6g		9 %
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.

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Calories per serving: 138

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