Apricot-orange balls

24 servings

Ingredients

Quantity Ingredient
10 ounces Dried apricots; or peaches, 7 oz/cup
⅔ cup Hazelnuts; or walnuts, almonds, or pecans
3 ounces Bittersweet chocolate
⅔ cup Sugar, powdered
2 teaspoons Grated orange zest
2 tablespoons Orange juice; or rum

Directions

ANNE STEIRER, 214-243-8123

OPTIONAL

Delicious, nutritious, and definitely quick and easy to make for gifts or include on party cookie plates. Takes 20 minutes to prepare for rolling.

Toast nuts: Preheat oven to 350 F. Spread nuts in shallow pan and bake 5-10 minutes.

Pulse apricots and nuts in food processor just until finely chopped.

Place mixture in bowl; stir in sugar, orange zest, and orange juice.

Roll mixture into 1" balls and arrange close together in shallow pan.

Melt chocolate in glass measuring cup in microwave on High for about 1 minute. Drizzle chocolate over tops of candies; or spoon chocolate in plastic snadwich bag, cut tiny hole in one corner, and pipe chocolate over candies.

Variation: Instead of chocolate, roll candies in granulated sugar.

Store in airtight container in refrigerator about 1 week.

Per piece: 81 calories, 2 gm fat.

Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on Oct. 24, 1995.

Sylvia's comments: tangy, fruity Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@... or du_steiger@..., moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes

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