BERRY ALMOND ENERGY BITES
Provided by Damaris Phillips
Categories appetizer
Time 15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel.
- Put the almonds in a food processor and process until small pieces form, but before it becomes a paste. Pulse as needed. Add the blueberries, cherries, dates, and flaxseed meal. Pulse until the mixture pulls away from the sides, about 1 minute. If it doesn't, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Sprinkle a plate with the coconut and using a 1-tablespoon scoop, portion the mixture into balls, about 24, and drop onto the coconut. Roll in the coconut. Store in an airtight container with any excess coconut in the refrigerator for up to two weeks.
FRUIT & ALMOND BITES
With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of no-bake treats you can take anywhere. -Donna Pochoday-Stelmach, Morristown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Place 1-1/4 cups almonds in a food processor; pulse until finely chopped. Remove almonds to a shallow bowl; reserve for coating., Add remaining 2-1/2 cups almonds to food processor; pulse until finely chopped. Add extract. While processing, gradually add honey. Remove to a large bowl; stir in apricots and cherries. Divide mixture into 6 portions; shape each into a 1/2-in.-thick roll. Wrap in plastic; refrigerate until firm, about 1 hour ., Unwrap and cut rolls into 1-1/2-in. pieces. Roll half of the pieces in reserved almonds, pressing gently to adhere. Roll remaining half in pistachios. If desired, wrap individually in waxed paper, twisting ends to close. Store in airtight containers, layered between waxed paper if unwrapped.
Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
MIXED FRUIT ALMOND TART
This is one of those recipes where the nutty crust and the almondy pastry cream provide the perfect vehicle for a stunning (and tasty!) fruit tart. I love to use tart kiwis with blueberries and raspberries. They are the trio that makes for tart and sweet at the same time. The almonds in the layers and on top make this colorful dessert irresistible.
Provided by Fisher® Nuts
Time 40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside. Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a "skin". Refrigerate until completely cooled. Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds.
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