1 (1 lb.) lean boneless pork loin
1/2 tsp. ground white pepper
1/4 tsp. salt
1/3 c. low sugar apricot spread
1/4 c. peach nectar
1 tbsp. cornstarch
Vegetable cooking spray
1 tsp. peeled, minced ginger
3 c. sliced frozen peaches, thawed
6 oz. fresh snow pea pods, trimmed

Trim fat from pork. Partially freeze pork; slice diagonally across grain into thin strips. Sprinkle with pepper and salt; set aside.

Combine apricot spread, peach nectar and cornstarch in a small bowl; stir well and set mixture aside.

Coat a large non stick skillet or wok with cooking spray; place over medium high heat until hot. Add ginger; stir fry 30 seconds. Add sliced pork; stir fry 3 minutes. Add reserved apricot mixture; cook 1 minute or until mixture is thickened. Add peaches and snow peas; toss gently. Cover and cook 1 minute or until thoroughly heated. Yield: 6 servings, about 204 calories per 1 cup serving.