2 (8 oz.) cartons (2 c.) orange yogurt
1 (17 oz.) can apricot halves
1/2 c. sugar
1/3 c. coarsely chopped pecans

Stir yogurt in carton to blend. Drain apricots; cut up fruit. Combine yogurt, apricots, sugar and nuts. Line muffin pan with 12 paper bake cups. Spoon in yogurt mixture; freeze firm. Remove cups from salads; let stand at room temperature a few minutes before serving. Serves 12.