1 lg. can apricots
1 1/2 c. honey
2 egg whites, stiffly beaten
1 1/2 c. cream, whipped
Juice of 1 lemon

Drain apricots and rub through sieve. Add honey and lemon juice. Fold in stiffly beaten egg whites and the whipped cream. Pour into refrigerator tray and freeze without stirring. Serves 10-12.