Apricot sauce (lite)

Yield: 1 Servings

Measure Ingredient
8¾ ounce Unpeeled apricot halves in light syrup
2 tablespoons Brown sugar
¼ teaspoon Lemon peel, finely shredded
1 tablespoon Lemon juice
1½ teaspoon Cornstarch
1 \N Cinnamon stick, 1-1/2 inches long

Place undrained apricots in a blender container or food processor bowl.

Cover; blend or process till smooth. Pour pureed apricots into a small saucepan. Add brown sugar, lemon peel, lemon juice, cornstarch, and cinnamon. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool thoroughly.

Remove stick cinnamon. Store any leftover sauce in a covered container in the refrigerator for up to 2 weeks. Makes about 1 cup.

Typos by Brenda Adams <adamsfmle@...>; mc and Bakery-Shoppe posted 6/26/97

Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted to MC-Recipe Digest V1 #649 by Badams <adamsfmle@...> on Jun 26, 1997

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