- 1 (15.25-oz./432 mL) can apricot halves in heavy syrup
- 1 Tbsp cornstarch 15 mL
- 1 Tbsp canola oil 15 mL
- 1/2 tsp almond extract 2 mL
- 1. In a medium saucepan, combine apricots and its liquid, cornstarch and canola oil. Whisk together until cornstarch is dissolved and breaking up larger pieces of apricot while whisking. (Note: it will be lumpy at this point.)
- 2. Bring to a boil over high heat and boil 2 minutes, whisking constantly until thickened and apricots have broken down. Remove from heat, stir in extract.
- 3. Place in a shallow pan, such as a pie pan, cover and freeze until slightly firm, about 30 minutes for a soft serve treat. Or pour into 4 popsicle molds and freeze until firm, about 4 hours
1/3 cup (75 mL)
|Total Fat||3.5 g|
|Saturated Fat||0 g|
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