Wednesday, April 8, 2009

Lemon Coconut Almond Haroset

A touch of coconut lends this haroset exotic flavor, and its chunky texture makes it a good accompaniment to roast chicken and carrots. Toast the coconut in a 350° oven for 10 minutes, stirring once; store any extra toasted coconut in a zip-top bag.

4 cups (serving size: 2 tablespoons)
* 4 teaspoons sugar
* 1 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 3 Gala apples, peeled, cored, and cut into 1/2-inch pieces
* 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
* 1/2 cup coarsely chopped almonds
* 1 1/2 tablespoons dried coconut chips (such as Melissa's), toasted
* Fresh parsley sprigs (optional)

Combine sugar, rind, juice, and apples in a large bowl. Stir in almonds and coconut. Cover and refrigerate 2 hours. Garnish with parsley, if desired.

Nutritional Information
Calories: 25 (32% from fat)
Fat: 0.9g (sat 0.1g,mono 0.5g,poly 0.2g)
Protein: 0.3g
Carbohydrate: 4.5g
Fiber: 1g
Cholesterol: 0.0mg
Iron: 0.1mg
Sodium: 0.0mg
Calcium: 4mg
recipes by:Lise Stern, Cooking Light
photo:Becky Luigart-Stayner


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