|Evaporated skimmed milk||1⁄4 Cup (4 tbs)|
|Oatmeal cookies||6 , crushed|
|Low sugar apricot spread||4 Teaspoon, melted (1 Tablespoon Plus 1 Teaspoon)|
|Canned unsweetened apricot halves||16 Ounce, drained and chopped (Two 8 Ounce Cans)|
|Lime juice||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Chopped almonds||2 Tablespoon, toasted|
Place evaporated skimmed milk in a small, narrow glass or stainless steel bowl; freeze 20 minutes or until a 1/8 inch-thick layer of ice forms on surface.
Combine cookie crumbs and apricot spread in a small bowl stir well.
Press crumb mixture evenly into bottoms of 6 paper-lined muffin cups.
Combine apricots, sugar, egg white, lime juice, and almond extract in a large mixing bowl.
Beat at low speed of an electric mixer until well blended.
Beat partially frozen milk at high speed of an electric mixer 5 minutes or until stiff peaks form.
Fold whipped milk into apricot mixture.
Spoon apricot mixture evenly into prepared muffin cups.
Sprinkle each with 1 teaspoon toasted almonds.
Freeze several hours or until firm.
Let stand at room Temperature 5 minutes before serving.