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Apricots and Cream
Yield: Makes 4 servings
Ingredients:
4to 6 apricots
2cups unsweetened apple juice
1stick cinnamon
1cup low-fat (1%) milk
3tablespoons sugar
1tablespoon cornstarch
1/4teaspoon almond extract
Preparation:
1.Peel apricots; cut into halves and remove seeds. Combine apple juice and cinnamon in medium saucepan; bring to a boil over high heat. Reduce heat to low. Add apricots; simmer, uncovered, 5 minutes or until apricots are tender but firm. Drain and cool.2.For cream sauce, combine milk, sugar and cornstarch in small saucepan until smooth. Cook and stir over medium-high heat until thickened. Stir in almond extract.3.Let sauce stand at room temperature until cooled. Refrigerate until ready to serve. Pool 1/4 cup cream sauce on bottom of individual serving dish; arrange 2 to 3 apricot halves on top of sauce. Repeat with remaining apricots and sauce.
Nutritional Information:
Serving Size:
Fiber
1 g
Carbohydrate
19 g
Cholesterol
3 mg
Saturated Fat
Total Fat
1 g
Calories from Fat
8 %
Calories
91
Protein
3 g
Sodium
32 mg
Dietary Exchange:
Fruit
1
Milk
1/2
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