|Apricot halves||1 Cup (16 tbs), drained and cut into 1/4 inch slices (Fresh Or Frozen)|
|Baby carrots||1 Pound, cut in half|
|Carrot juice||3⁄4 Cup (12 tbs)|
|Instant nonfat dry milk solids||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Cover bottom of a 9 inch pie plate with apricots; arrange carrots in spoke design over apricots.
Mix remaining ingredients in a food processor or blender; pour over carrots.
Bake at 325Â°F about 45 minutes, or until set.
Cut into wedges to serve.