| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookbook, Desserts, Low-fat, Sauces | 1 | Servings | ||
INGREDIENTS
| 8 3/4 | oz | Unpeeled apricot halves in |
| light syrup | ||
| 2 | T | Brown sugar |
| 1/4 | t | Lemon peel, finely shredded |
| 1 | T | Lemon juice |
| 1 1/2 | t | Cornstarch |
| 1 | Cinnamon stick, 1-1/2 inches | |
| long |
INSTRUCTIONS
Place undrained apricots in a blender container or food processor bowl. Cover; blend or process till smooth. Pour pureed apricots into a small saucepan. Add brown sugar, lemon peel, lemon juice, cornstarch, and cinnamon. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool thoroughly. Remove stick cinnamon. Store any leftover sauce in a covered container in the refrigerator for up to 2 weeks. Makes about 1 cup. Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc and Bakery-Shoppe posted 6/26/97 Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted to MC-Recipe Digest V1 #649 by Badams <adamsfmle@sprintmail.com> on Jun 26, 1997
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 927
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 34.6mg
Potassium: 2991.5mg
Carbohydrates: 231.7g
Fiber: 18.8g
Sugar: 159.7g
Protein: 12.8g