Fresh apricot dessert topping

6 Servings

Ingredients

Quantity Ingredient
2 cups Sliced fresh apricots; (about 12 ounces)
2 tablespoons Apricot nectar OR orange Muscat dessert wine
1 tablespoon Granulated sugar

Directions

1. Mix together apricots, sugar and nectar; set aside.

2. Top shortcake, pound cake, ice cream, frozen yogurt, etc.

Makes 6 servings

(PER SERVING: 81 calories, 2 g protein, 6 g carbohydrates, 27 mg sodium, 6 g fat, 10 mg cholesterol, 1 g dietary fiber, 670 IU vitamin A, 116 mg potassium.) Apricots are high in vitamins A (beta-carotene) and C, a good source of potassium, low fat and sodium free! 1998-Apr-16 Hanneman & Buster

Recipe by: California Apricots //www.califapricot.com/ Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 16, 1998

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