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Serves: 3

• 1 can (15 1/4 oz.) California apricot halves, drained with juices or syrup reserved
• 1 cup plain low-fat yogurt
• mint sprigs (optional)
• 1/4 teaspoon ground ginger *
• 2 tablespoon orange liqueur *

Thinly slice 1 apricot half. Reserve to use as garnish.

In food processor, puree remaining apricots with yogurt.

Add enough reserved juice or syrup to make a thick soup, up to about 1/2 cup.

Add spice and/or liqueur, and process just to blend.

Pour into bowl, and place in freezer for 20 minutes, or refrigerate about 1 hour until chilled.  Ladle into shallow soup bowls, and garnish with reserved sliced apricot and mint, if desired.

*Note: Ground spices, such as nutmeg, mace or cinnamon may be substituted for ginger. Liqueur is optional, but rum, kirsch or brandy may be substituted.

Apricot Producers of California -

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