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

In mixing bowl stir together yogurt and sugar until blended. Cut up apricots. Fold apricots and nuts into yogurt mixture. Spoon into 8 to 10 paper bake cup lined muffin pans. Cover and freeze until firm. Peel off paper from salad. Serve on lettuce lined plates. Makes 8 to 10 servings.