1 lb. lean boneless pork loin

1/2 tsp. ground white pepper

1/4 tsp. salt

1/3 cup low-sugar apricot spread

1/4 cup peach nectar

1 tbsp. cornstarch

Vegetable cooking spray

1 tsp. peeled, minced ginger

3 cups sliced frozen peaches, thawed

6 oz. 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 med.-high heat until hot. Add ginger; stir-fry 30 seconds. Add sliced pork spray; place over med.-high heat until hot. Add ginger; stir-fry 30 seconds.

Add sliced pork; stir-fry 3 min. Add reserved apricot mixture; cook 1 min. or until mixture is thickened. Add peaches and snow peas; toss gently. Cover and cook 1 min. 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

WW Points: 5 pt.