2 c. low fat buttermilk
12 oz. can apricot cake and pastry filling

In a medium bowl stir together ingredients. Pour mixture into a 8 x 4 x 2 inch loaf pan. Freeze for 3 hours or until firm. Break mixture into chunks. Transfer to a large chilled mixing bowl. Beat with an electric mixer on medium to high speed until smooth but NOT melted. Return to cold pan. Cover and freeze for 6 hours. To serve scoop into dessert dishes. Serves 6.