Apricot Ice with Roasted Almonds

Apricot Ice with Roasted Almonds Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1/2 cup ice and 1 tablespoon almonds)

Recipe from

Nutritional 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

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

Preparation

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).

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

Note:

Jeanne Kelley,

July 2007
Also featured in: Cooking Light Chill, Oxmoor House, March 2013;
My Notes

Only you will be able to view, print, and edit this note.

Add Note