Sautéed Apricots with Gingersnaps
(makes 4 servings)
| 1 | teaspoon (4 g) margarine |
| 4 | medium ripe apricots, halved and pitted |
| 2 | purchased gingersnaps, crumbled |
- In a large nonstick sauté pan, melt margarine over medium-high heat. Add apricots and cook, turning occasionally, until heated through, about 5 minutes.
- Transfer 2 apricot halves to each of 4 dessert bowls. Top with some of the crumbled gingersnaps. Serve hot.
| Per serving: | 40 calories (35% calories from fat), 1 g protein, 2 g total fat (0.e g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 107 mg potassium, 23 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (fruit), 1/2 fat |
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