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Yield: 4- 3/4 cup per serving
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Apricot Orange Whip
| Nutrition Information | |
| Calories: | 200 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 55mg |
| Carbohydrates: | 43g |
| Dietary Fiber: | 0g |
| Sugars: | 12g |
| Protein: | 5g |
| Vitamin A: | 300iu (6%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 150mg (15%) |
| Iron: | 1.1mg (6%) |
1 cup dried apricots
1 cup water
zest and juice of 1 orange
zest and juice of 1/2 lemon
pinch ground cinnamon
1-1/3 cups nonfat light vanilla yogurt
4 tablespoons fat-free whipped cream
Combine the apricots and water in a saucepan; bring to a boil over medium-high heat, stir occasionally.
Cover, reduce heat to low, and simmer until apricots are tender, about 6-8 minutes.
Remove from heat, allow to cool slightly.
Puree the apricots, cooking liquid, zest, juice and cinnamon in a food processor.
Refrigerate until chilled. Gently fold in the yogurt until blended. Place Apricot Orange Whip in 4 dessert glasses or bowls.
Cover and refrigerate at least 2 hours or overnight.
Top each one with a tablespoon of whipped cream and a dash of cinnamon.
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