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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 4 servings |
||
| Calories 100 | ||
| Calories from Fat 1 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 8mg | 0% | |
| Potassium 167mg | 4% | |
| Total Carbohydrate 25.2g | 8% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 18.3g | ||
| Protein 0.6g | 1% | |
Ingredients
- 24 ounces pear halves or apricot halves, drained
- 1 tablespoon apricot preserves
- 1 teaspoon brandy or apricot liqueur or apricot nectar
- mint
Directions
1
Place pear or apricot halves in single layer on a cookie sheet and freeze until hard - about 1 hour. Remove and add apricot preserves or brandy or apricot nectar to a blender and blend until smooth. Empty into a large metal bowl and cover with plastic wrap - freezing for 1 1/2 hours. Scoop into sherbert glasses and garnish with mint.
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