| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | 2send, Desserts, Fruit | 4 | servings | |
INGREDIENTS
| 15 1/4 | oz | Apricot halves |
| Almond flavored; undrained | ||
| 1/3 | c | Firmly packed brown sugar |
| 2 | ts | Butter or margarine; may be tripled |
| 1 | pt | Fatfree vanilla ice cream; or frozen yogurt |
INSTRUCTIONS
1. Drain fruit, reserving syrup in small saucepan. Bring to boil. Reduce to medium-low. Simmer 4 minutes. 2. Stir in brown sugar and butter; cook until thickened, stir constantly. Add apricots; heat through. Spoon over scoops of ice cream. 1999: Del Monte introduced canned fruit with spice and other flavors. These new products essentially work as two ingredients in one. IDEAS: * SORBET - freeze two cans of Harvest Spiced Peaches; run cans under warm water until fruit slips out. Dice fruit and blend in a food processor. Serve immediately or return to the freezer and scooped into dessert glasses later. * SMOOTHY - blend Raspberry Flavored Peaches with some of the syrup and vanilla frozen yogurt * PUREED FRUIT - To cut some of the fat from muffins and to add flavor, puree Almond Flavored Apricot Halves and substitute the pureed fruit for some of the fat (up to 75%), or for the amount of liquid called for in a recipe or on a package mix. GENERAL ADVICE (from Prevention's archives): Experiment. You can reduce fat in baked goods by using pureed fruit in place of fat. When modifying a recipe, make changes gradually so that you keep the taste as you make the recipe more healthful. If your recipe calls for a cup of fat--start by substituting pureed fruit for one fourth the fat--if you like the taste, next time substitute a little more. Recipe by: Alice Harding for Del Monte Foods Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 30, 1999, converted by MM_Buster v2.0l.
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