*  Exported from  MasterCook  *

                          Apricot-Orange Balls

Recipe By     :
Serving Size  : 24   Preparation Time :0:00
Categories    : Gift                             Low-Fat
               Candy

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----ANNE STEIRER, 214-243-8123-----
 10      ounces        Dried apricots; or peaches -- 7 oz/cup
    2/3  cup           Hazelnuts; or walnuts -- almonds, or pecans
    2/3  cup           Sugar -- powdered
  2      teaspoons     Grated orange zest
  2      tablespoons   Orange juice -- or rum
                       -----OPTIONAL-----
  3      ounces        Bittersweet chocolate

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

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
[email protected] or [email protected], moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes

                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.