Apricot-Gingersnap Sundaes

Apricot-Gingersnap Sundaes

Here we cook dried apricots in fresh orange juice until thickened, then spoon the mixture over vanilla frozen yogurt and top it with crumbled gingersnaps for a quick and easy dessert.

From EatingWell: September/October 1995
Yield: 4 servings
Active Time: 20
Total Time: 20


  1. 3/4 cup orange juice
  2. 1/2 cup slivered dried apricots
  3. 1 tablespoon brandy, (optional)
  4. 1/4 cup orange marmalade
  5. 1 pint nonfat vanilla frozen yogurt
  6. 4 gingersnaps, crushed


Simmer orange juice, apricots and brandy (if using) in a small saucepan over low heat until the apricots are soft, about 3 minutes. Add marmalade, increase the heat to medium-high and cook, stirring, until the sauce is slightly thick, about 5 minutes. Serve warm over frozen yogurt, sprinkled with crushed gingersnaps.


Nutrition Per Serving: 341 calories; 5 g fat (3 g sat, 0 g mono); 65 mg cholesterol; 65 g carbohydrates; 10 g protein; 2 g fiber; 124 mg sodium; 314 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Calcium (28% dv).

4 Carbohydrate Serving

Exchanges: 1 fruit, 3 other carbohydrate, 1 fat