Recipe - Apricot Sauce (Lite)

8 Three fourths ounce Unpeeled apricot halves in
light syrup
2 tablespoon Brown sugar
One fourth teaspoon Lemon peel, finely shredded
1 tablespoon Lemon juice
1 One half teaspoon Cornstarch
1 Cinnamon stick, 1One half inches
long

Place undrained apricots in a blender container or food processor bowl.
Cover; blend or process till smooth. Pour pureed apricots into a small
saucepan. Add brown sugar, lemon peel, lemon juice, cornstarch, and
cinnamon. Cook and stir over medium heat till mixture is thickened and
bubbly. Cook and stir 2 minutes more. Remove from heat and cool thoroughly.
Remove stick cinnamon. Store any leftover sauce in a covered container in
the refrigerator for up to 2 weeks. Makes about 1 cup.

Typos by Brenda Adams adamsfmle@sprintmail.com; mc and BakeryShoppe
posted 6/26/97

Recipe by: Better Homes & Gardens Favorite Desserts Made Lighter Posted
to MCRecipe Digest V1 #649 by Badams adamsfmle@sprintmail.com on Jun 26,
1997