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Cherry-Apricot Freeze

Cherry-Apricot Freeze

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  • Makes: 12 servings
  • Prep 15 mins
  • Freeze 8 hrs
  • Stand 1 hr
  • Serving Size: 3/4cup
  • Carb Grams Per Serving: 24

Ingredients

  • 1 1/2 cups water
  • 1/4 cup sugar
  • 1 15 - ounce can pear halves (juice pack)
  • 1 15 - ounce can unpeeled apricot halves in light syrup, rinsed, drained and chopped
  • 1 6 - ounce can frozen pineapple juice concentrate, thawed (3/4 cup)
  • 3/4 cup water
  • 1/2 10 - ounce jar maraschino cherries, drained and halved

Directions

  1. In a medium saucepan combine 1 1/2 cups water and the sugar; bring to boiling, stirring occasionally to dissolve sugar. Boil, uncovered, 1 minute. Remove from heat.
  2. Meanwhile, drain pears, reserving juice. Chop pears. Stir chopped pears, reserved pear juice and the remaining ingredients into the saucepan. Transfer mixture to a 2-quart freezer container. Cover and freeze for 8 hours or until firm, stirring occasionally to distribute fruit. Store in freezer up to 1 month.
  3. To serve, let stand at room temperature about 1 hour. Scrape mixture into dessert dishes. Makes 12 (3/4-cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 95 cal., 4 mg sodium, 24 g carb. (2 g fiber, 22 g sugars), 1 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fruit (d.e): 0.5