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Ingredientes
- 3/4 c. Dry apricots - about 5 ounce.
- 1/2 c. Water
- 1/2 c. Light corn syrup
- 2 Tbsp. Lemon juice
- 1/2 c. Nonfat dry lowfat milk
- 1 c. Low fat lowfat milk
- 1/4 tsp Almond extract
- 1 c. Nonfat yogurt
Direcciones
- Combine apricots and water in a small saucepan. Bring liquid to a boil, cover and simmer for about 15 min, till apricots are soft. Remove from heat; allow to cold to room temperature. Pour apricots and liquid into a blender or possibly food processor and process till smooth. Add in corn syrup, lemon juice, milks and almond extract. Process till well combined. Stir in yogurt and refrigeratein the refrigerator till ready to freeze. Pour into ice cream maker and follow the manufacturer's instructions for freezing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 3 servings | |
| Calories 275 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 153mg | 6% |
| Potassium 501mg | 14% |
| Total Carbs 60.93g | 16% |
| Dietary Fiber 0.8g | 3% |
| Sugars 31.41g | 21% |
| Protein 9.34g | 15% |
