Serve with fresh fruit or berries or garnish with a fresh mint leaf.

In small saucepan or microwave dish, combine apricots with orange juice. Bring to a boil. Cover and simmer over medium heat for 10 to 12 minutes.

Or cover and microwave at High power for 7 minutes, or until apricots are softened. Puree in food processor or blender, or pass through food mill. Let cool.

Combine apricot mixture, yogurt and orange rind. Mix well. Freeze in an ice-cream machine or transfer to shallow metal cake pan. Freeze until almost solid. Break into big chunks and beat with electric mixer or food processor until smooth.

Transfer to airtight container and freeze until firm (about 30 min to 1 hour). Let stand in refrigerator for 15 to 30 minutes or until softened before serving. My Note: 3/4 cup size individual yogurt containers are a good way to freeze serving size portions. Use a strong ice cream scoop to divide up for 2 small servings.

1/8 recipe = 137 calories, 1 milk choice, 2 fruit 2 grams total fat, 6 grams protein, 27 grams carbohydrate, 6 mg cholesterol, 67 mg sodium, 639 mg potassium

Shared but not tested by Elizabeth Rodier, March 94