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Apricot Tortoni

Diet.Chef's picture
Ingredients
  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)
  Sugar 3 Tablespoon
  Egg white 1
  Lime juice 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Chopped almonds 2 Tablespoon, toasted
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Apricot

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