7 oz dried pitted Mediterranean apricots
4 ounces fat-free cream cheese
1/2 cup finely chopped Diamond of California(r) Almonds; toasted, divided
1/4 cup dried cherries; finely chopped
2 tablespoons amaretto; or 1/2 teaspoon almond extract plus 5 teaspoons orange juice
Gently loosen a long side of each apricot, splitting apricots to resemble clamshells. In a small bowl, beat the cream cheese, 1/4 cup almonds, cherries and amaretto until blended. Spoon 1-1/4 teaspoons filling into each apricot.
Place remaining almonds in a small shallow dish; roll exposed cheese portions of apricots in nuts.
Yield: about 2 dozen.