I have been on the look out for dairy free frozen desserts, because milk and I are no longer friends. I will miss many creamy dishes, but this failed friendship also gave me the impetus to find a mostly healthy and delicious replacement. How about starting with this fun frozen dessert!

Apricot Freeze
adapted from:  The Marshmallow Fluff Cookbook
makes approximately 1 1/4 pints

my notes:  a simple frozen fruit dessert, you could easily cut down on the amount of “fluff” for a richer apricot flavor and firmer texture. I used an ice cream maker, but you will also find a simple method at the end of the post to whisk and freeze.

1 16oz can apricot halves
1 c Marshmallow Fluff
1 T fresh squeezed lemon juice

Mash apricot halves with a potato masher, or puree in food processor for a smoother texture.

Place all ingredients into ice cream maker and process until resistance taxes the process. Freeze until firm.

Scoop into small balls and serve over a bed of fresh blueberries or other berries of choice.

You may also prepare this without using an ice cream machine:  After mashing/puree the apricots, whisk into the fluff a little bit at a time, combining well. Stir in the lemon juice. Freeze until firm, scoop to serve.

Serves 6-8 when served with fresh fruit.

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