Avocado and Mango SalsaDecember 18, 2014
Black Bean Breakfast BowlJanuary 8, 2015
¾ cup sugar
½ cup dried cranberries
2 large eggs, beaten
⅓ (each) chopped pistachios, walnuts, and pecans
1 teaspoon rum extract
¾ cup shredded coconut
Serving Size: 1 Fruit & Nut Ball
Nutrition Facts: 64 Calories | 1g Protein | 9g Carbohydrates | 1g Fiber | 3g Fat | 9mg Sodium
1. Combine sugar, cranberries and eggs in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mixture thickens to a pale yellow.
2. Remove from the heat, stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.
3. With damp hands, form 1-inch balls (1 teaspoon each) and roll into coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator.