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Weeknight Gluten Free

By Kristine Kidd

Published 2013

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Mix chopped crystallized ginger and brown sugar into Greek yogurt. Top with halved cherries and lightly toasted almonds.
Sauté apricot wedges with butter, sugar, and nutmeg until the fruit is tender. Serve over vanilla frozen yogurt or ice cream.
Mix hulled and sliced strawberries with a little sugar and fresh mint. Serve over lemon sorbet.

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