Like HowStuffWorks on Facebook!

Apricots and Cream


Yield

Makes 4 servings

Ingredients

4 to 6 apricots
2 cups unsweetened apple juice
1 stick cinnamon
1 cup low-fat (1%) milk
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon 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

Fiber 1 g
Carbohydrate 19 g
Cholesterol 3 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 8 %
Calories 91
Protein 3 g
Sodium 32 mg

Dietary Exchange

Fruit 1
Milk 1/2

Check out more recipes for Fruit Desserts



More to Explore