1 (1 lb.) can unsweetened apricots
1/3 c. apricot nectar
3 tbsp. sugar, divided
2 tsp. lemon juice
1/8 tsp. ground ginger (opt.)
2 egg whites

Drain apricots. Put apricots in blender with nectar, 1 tablespoon sugar, lemon juice and ginger. Blend until smooth and sugar is dissolved. Pour into small loaf pan. Place in freezer until partially frozen. Beat egg whites until foamy. Add 2 tablespoons sugar and continue beating until egg whites form stiff peaks. In large bowl, beat apricot mixture until smooth. Fold in egg whites. Turn mixture into loaf pan. Cover with foil. Freeze 6 hours or overnight.