1 pound lean boneless pork loin
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/3 cup low-sugar apricot spread
1/4 cup peach nectar
1 tablespoon cornstarch
Vegetable cooking spray
1 teaspoon peeled, minced ginger
3 cups sliced frozen peaches, thawed
6 ounces fresh snow peas pods, trimmed

Trim fat from pork. Partially freeze pork; slice diagonally across grain into thin strips. Sprinkle with pepper and salt; set aside.

Combine apricot spread, peach nectar, and cornstarch in a small bowl; stir well, and set mixture aside.

Coat a large nonstick skillet or wok with cooking spray; place over medium-high heat until hot. Add ginger; stir-fry 30 seconds. Add sliced pork; cook over medium-high heat until hot. Add ginger; stir-fry 30 seconds.

Add sliced pork; stir-fry 3 minutes.

Add reserved apricot mixture; cook 1 minute or until mixture is thickened. Add peaches and snow peas; toss gently. Cover and cook 1 minute or until thoroughly heated.

Makes 6 (1 cup size) servings.

Per serving: cal 204 , prot 17.1 , fat 6 , carb , chol 45 , iron 1.4 , sod 162 , calc 24

5 WW points