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Apricot Ice with Roasted Almonds

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1/2 cup ice and 1 tablespoon almonds)
For a special presentation, place a few slices of fresh apricot in the bottom of a small serving dish, and top with this delicious ice. The ice will keep in the freezer up to three days. Garnish with curls of lemon rind.

Ingredients

  • 2 tablespoons sugar
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1/8 teaspoon salt
  • 1/8 teaspoon almond extract
  • 1 (11.5-ounce) can apricot nectar
  • 1/4 cup finely chopped honey-roasted almonds

Nutrition Information

  • calories 128
  • caloriesfromfat 31 %
  • fat 4.5 g
  • satfat 0.4 g
  • monofat 2.9 g
  • polyfat 0.9 g
  • protein 2.2 g
  • carbohydrate 21.1 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 89 mg
  • calcium 25 mg

How to Make It

  1. Combine the first 5 ingredients in an 8-inch baking dish, stirring until sugar dissolves. Cover and freeze for 45 minutes. Stir nectar mixture with a fork every 45 minutes until completely frozen and slushy (about 3 hours).

  2. Remove nectar mixture from freezer; scrape mixture with a fork until fluffy. Top with almonds. Serve immediately.

Also appeared in: Oxmoor House, March, 2013, Cooking Light Chill;