Spring is in the FARE!

Crunchy Apricot Toast
1 cup apricot nectar
2 Tbsp. apricot preserves
1/4 cup soft silken tofu
1 cup corn flakes, coarsely crushed
6 slices of thick, day-old French or Italian bread
Nondairy margarine, for frying
Maple syrup, as a condiment

• In a blender, mix together the apricot nectar, preserves, and tofu until they are smooth then pour the apricot mixture into a shallow dish. Place the corn flakes in a separate shallow dish. Soak the slices of bread in the apricot mixture, turning to thoroughly coat each side, then coat with the corn flakes.
• Melt the nondairy margarine on a griddle or large skillet over medium heat. Fry each coated slice of bread until the corn flakes start to brown—about 4 or 5 minutes—then flip and fry the other side.
• Serve hot with maple syrup.

Makes 3 servings

Fresh Apricot Crisp
4 cups pitted apricots, coarsely chopped
2 Tbsp. lemon juice
2 cups rolled oats
1/4 cup sugar or other sweetener
1/4 cup Spectrum Naturals Spread or nondairy margarine
2 Tbsp. water

• Preheat the oven to 350°F. Toss the chopped apricots with the lemon juice and set aside. Combine the rolled oats, sugar, and Spectrum Naturals Spread (see note below) and mix thoroughly. Remove 1 cup and set aside. Add the water to the remainder and mix until crumbly.
• Spray a 9-inch square baking pan lightly with a nonstick spray. Pat the oat mixture into the pan. Spread the apricots evenly over this and top with the reserved crumb mixture. Bake for 35 to 40 minutes, until the top crust is lightly browned.

Note: Spectrum Naturals Spread is like margarine in flavor and consistency but is made without hydrogenated fats.

Makes 8 servings