1. Preheat oven to 400°F (200°C). Mix preserves, cranberries and zest in Small Batter Bowl using Skinny Scraper.
2. Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, into Mini Round Cocotte. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the walnuts and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining walnuts.
3. Bake, uncovered, 13-15 minutes or until Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: 12 servings

Nutrients per serving: Calories 100, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 120 mg, Carbohydrate 7 g, Fiber 0 g, Protein 4 g