This is half salad, half ice cream and very refreshing! Use less sugar if you like.
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| Servings |
6 |
12 |
18 |
24 |
30 |
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| Ingredients | ||||||
| Orange yogurt |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Canned apricot halves; drained |
17 oz. |
34 oz. |
51 oz. |
68 oz. |
85 oz. |
102 oz. |
| Chopped pecans |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
Assembly Directions:
Stir together yogurt and sugar until blended. Cut apricots into small pieces and stir them into the yogurt mixture. Add the nuts (optional).
Freezing Directions:
Spoon into muffin pan liners in a muffin pan or a shallow freezer container. To use the muffin pan liners, place them in the muffin pans and fill them with the yogurt mixture. Place the entire filled muffin pan in the freezer until the yogurt mixture is firm. Dump the frozen cups out of the pan and place them in a freezer bag or other freezer container. Seal and freeze.
Nutritional Info:
Per Serving: 216 Calories; 7g Fat (27.1% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 52mg Sodium.
Exchanges: 1/2 Fruit; 1-1/2 Fat; 2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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