16 oz. can apricots, drained or use fresh apricots
1/4 to 1/2 c. sugar
2 (8 oz.) cartons peach yogurt
1/2 c. chopped pecans

Chop apricots. Combine apricots, sugar, pecans and yogurt in bowl; mix well. Fill lined muffin cups 3/4 full. Freeze until firm. Remove liners. Arrange on chilled serving tray. Yield: 12 servings.