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Apricot Lemon Ice Recipe

Photo by: Taste of Home

Frosty, fruity and full of flavor, this pretty iced treat from Elizabeth Montgomery in Cambridge, Massachusetts is sure to melt any resistance to dessert! “It’s a nice ice-cream substitute for lactose-intolerant friends and family,“ she notes. And with only 5 ingredients, it couldn’t be easier.

This recipe is:

Healthy

Quick

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6 Servings
Prep: 15 min. + freezing

Ingredients

1 envelope unflavored gelatin
1/2 cup cold water
3 cups apricot nectar
1/2 cup light corn syrup
1/4 cup lemon juice

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in the apricot nectar, corn syrup and lemon juice. Transfer to a shallow container. Cover and freeze for 2-3 hours or until firm.
Spoon into a large chilled metal bowl; beat for 1-2 minutes or until light and creamy. Return to shallow container. Cover and freeze until firm. Yield: 6 servings.

Nutrition Facts: 2/3 cup equals 154 calories, trace fat (trace saturated fat), 0 cholesterol, 39 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 2-1/2 starch.

Apricot Lemon Ice published in Light & Tasty June/July 2006, p41