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In a medium-sized bowl, combine 2 cups apricots, brown sugar and grated orange peel. Spoon evenly into individual dessert dishes; top with frozen yogurt. Garnish with raspberries, remaining sliced apricots and slivered orange peel. Serve immediately.
Per serving: about 170 cal, 5 G pro, 36 g car, 1 g fat, 5% cal from fat, O mg chol, 2 mg sod.
Peterson
Your Apricot Summer Sundae is ready. Good luck!
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