This is a nearly instant dessert. It probably will take more time to bring the frozen yogurt to scooping consistency than it will to make the apricot-rum sauce for these sundaes.
1 can (15 1/2 ounces ) water-packed apricot halves, drained
2 tablespoons light brown sugar
4 teaspoons dark rum or orange juice
1 tablespoon orange all-fruit spread
1/8 teaspoon allspice
1 pint frozen low-fat vanilla yogurt
2 tablespoons sliced almonds
1 In a food processor, puree the apricots, brown sugar, rum, fruit spread, and allspice.
2 Spoon the apricot sauce over the frozen yogurt and sprinkle the sliced almonds on top. Makes 4 servings
Plum-Brandy Sundaes Substitute canned plums for the apricot halves, brandy or orange liqueur for the rum, and apricot fruit spread for the orange.
total fat 3g
saturated fat 1g
dietary fiber 2g
good source of: calcium, riboflavin, vitamin B12
Although you’ll get the most vitamin C from apricots by eating them raw, other substances—such as beta carotene and the soluble fiber pectin—are actually made more available to the body when the apricots are cooked.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.