Yummy recipe just in time for summer

Super easy Fruit and Nut Snack Mix 

9 1/2 ounces mixed nuts
6 ounces smoked almonds
8 ounces dried apricots, using kitchen shears cut in halves (or thirds)
8 ounces dried cranberries

Directions:

Combine all ingredients. Store in airtight container or bags.

Read more: <a href=”http://www.food.com/recipe/fruit-and-nut-snack-mix-253332?oc=linkback”>http://www.food.com/recipe/fruit-and-nut-snack-mix-253332?oc=linkback</a&gt;

Advertisements

Cherry – Walnut Bites

From Delicious Living, July 2007

Makes 24

1 cup dried sour cherries, with pits removed
4 Medjool dates
1/3 cup walnut pieces
1 tablespoon fresh orange juice
1/4 teaspoon ground cinnamon
3 tablespoons dark chocolate chips
2 tablespoons shredded coconut

1. Finely chop dried cherries, dates, and walnuts and combine in a large mixing bowl. Add orange juice, cinnamon, chocolate chips, and coconut. Mix together with hands, working into a sticky mass. Mixture should hold together; if necessary, add another chopped date or a little more juice.
2. With clean, slightly wet hands, roll mixture into walnut-size balls. Gently place into an airtight container and refrigerate. They will become firmer as they cool.

PER SERVING (1): 112 cal, 27% fat cal, 3g fat, 1g sat fat, 0mg chol, 2g protein, 20g carb, 1g fiber, 7mg sodium

Fruit and Nut Trail Mix for a sunny weekend

As Southern California warms up this weekend, we at Davis Lewis Orchards, though it would be fun to share a healthy snack to take with you no matter where your weekend takes you.

Fruit and Nut Trail Mix Recipe from Taste of Home

prep: 15 min. bake: 1 hour + cooling  Yield: 12 servings

Ingredients

Directions

  • Coat a foil-lined 15-in. x 10-in. x 1-in. baking pan with cooking
  • spray; set aside. In a large bowl, combine the first 10 ingredients.
  • In a small bowl, beat egg white and water on high speed for 1 minute
  • or until frothy; fold into fruit mixture.
  • Spread into prepared pan. Bake at 250° for 1 hour, stirring every
  • 15 minutes. Cool completely. Store in an airtight container. Yield:
  • 4 cups.
Nutrition Facts: 1/3 cup equals 206 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 182 mg sodium, 27 g carbohydrate, 3 g fiber, 4 g protein.