Creamy Frozen Apricot Bars
This recipe is based on the Creamy Frozen Apricot Bars recipe in my 1993 Betty Crocker's New Choices Cookbook. I really liked this both as a dessert, and as an addition to my morning protein shake. The original recipe calls for vanilla non-fat yogurt and light cream cheese (Neufchatel). I used plain non-fat yogurt and regular cream cheese. Use regular plain or vanilla yogurt or full sugar preserves if you like. Substitute a different flavor spreadable fruit/preserves for variety. Try this!!!
Ingredients:
1 cup plain or vanilla non-fat yogurt
1/2 cups apricot preserves (spreadable fruit)
1 8oz package cream cheese, cubed
Directions:
Line a square 8x8x2 inch pan with plastic wrap. Blend all ingredients in a blender or food processor until smooth, stopping to occasionally scrape the sides. Carefully pour this mixture into your plastic wrap lined pan. Smooth out with the back of a spoon if necessary. Freeze for two hours. Remove from the baking pan using the plastic wrap to lift out. Cut into squares and serve with a dollop of light whipped cream and/or a sprinkle of nuts if desired. You could get up to sixteen small pieces.
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| Creamy Frozen Apricot Bars |
