Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook pasta in boiling water according to package directions. meanwhile, heat a large skillet over medium heat. add olive oil, onion, red pepper and almonds and sauté for about 5 minutes or until onion and red pepper are tender. add apricot halves, reserved 3 tablespoons syrup, chopped mint, red pepper flakes and salt and cook for another 3-5 minutes or until apricots are heated through. add garlic to skillet and cook, stirring, for 1 more minute. add cottage cheese, mix well and heat just until entire dish is hot. drain pasta when ready and mix well with skillet ingredients. garnish with fresh mint and serve immediately.

Target recipe: combine the prunes and orange juice in a medium saucepan and bring to a boil over medium heat. remove from the heat, cover, and set aside for 30 minutes or longer. puree the prunes with all of the orange juice in two batches in a food processor or blender. gently fold in the vanilla yogurt until blended. stir in the cinnamon and nutmeg. transfer to six 6-ounce custard cups. cover and refrigerate at least 2 hours or overnight.