Serves: 56
Total Calories: 27
1. In a food processor, process the apricots until well-pureed.
2. Place in a medium bowl and add the pistachios mix well. Divide the mixture in half. Roll each half into a log about 7 inches long. Cover and chill for at least 2 hours, or until firm.
3. Place the splenda in a shallow dish coat the apricot logs with the sugar, turning to coat all sides. Cut into 1/4-inch slices and serve, or store in an airtight container until ready to serve.
This Apricot Nut Roll recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
