Apricots and Cream
the Editors of
Publications International, Ltd.
Makes 4 servings
||to 6 apricots
||cups unsweetened apple juice
||cup low-fat (1%) milk
||teaspoon almond extract
- 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.
- 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.
- 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.
|Calories from Fat
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