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Poached Apricots With Vanilla Yogurt

Categories:
desserts, fruits, low fat

12 large fresh apricots
Boiling water; as needed
1/2 cup water
1 tablespoon grated lemon rind
3 cups low-fat sugar-free vanilla yogurt
Fresh mint sprigs

In a large bowl, cover apricots with boiling water and let stand 30 seconds. Drain and peel apricots; cut each in half and discard the pit. In a heavy saucepan, heat water and lemon rind to boiling over high heat. Add all but 3 apricot halves to water and reduce heat to low. Cook apricots about 5 minutes. Cool in the water to room temperature. Divide half of the apricots into six stemmed glasses or dessert dishes. Cover each with 1/4 cup yogurt. Top with remainder of the cooked apricots and then the yogurt. Cut the remaining 3 raw apricot halvess into thin slices and garnish the desserts along with fresh mint sprigs. Serve immediately. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 125; Fat (grams) trace; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 3; Sodium (milligrams) 70; Protein (grams) 6; Carbohydrate (grams) 25; Fiber (grams) 4.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 1 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 skim milk and 1 fruit serving. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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