Apricot Ice with Roasted Almonds

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 31%
  • Fat: 4.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.2g
  • Carbohydrate: 21.1g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 89mg
  • Calcium: 25mg

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

  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 featured in: Cooking Light Chill, Oxmoor House, 2013
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