Apricot Sauce (Lite)
8 3/4 oz Unpeeled apricot halves in
2 tb Brown sugar
1/4 ts Lemon peel, finely shredded
1 tb Lemon juice
1 1/2 ts Cornstarch
1 Cinnamon stick, 1-1/2 inches
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 ;
mc and Bakery-Shoppe
Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted
to MC-Recipe Digest V1 #649 by Badams
on Jun 26,