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|