Title: Apricot sauce (lite)
 Categories: Desserts, Sauces, Cookbook, Low-fat
      Yield: 1 Servings
 
  8 3/4 oz Unpeeled apricot halves in
           -light syrup
      2 tb Brown sugar
    1/4 ts Lemon peel, finely shredded
      1 tb Lemon juice
  1 1/2 ts Cornstarch
      1    Cinnamon stick, 1-1/2 inches
           -long
 
  Place undrained apricots in a blender container or food processor
  bowl. Cover; blend or process till smooth. Pour pureed apricots into
  a small saucepan. Add brown sugar, lemon peel, lemon juice,
  cornstarch, and cinnamon. Cook and stir over medium heat till mixture
  is thickened and bubbly. Cook and stir 2 minutes more. Remove from
  heat and cool thoroughly. Remove stick cinnamon. Store any leftover
  sauce in a covered container in the refrigerator for up to 2 weeks.
  Makes about 1 cup.
  
  Typos by Brenda Adams ; mc and Bakery-Shoppe
  posted 6/26/97
  
  Recipe