CHERRY ALMOND CHOCOLATE CLUSTERS
Compliments of Ellie Krieger with a few modifications. If you love chocolate, especially dark chocolate you will love these. I have made these a half dozen times in the past month sharing them with my mother-in-law who has diabetes. She is able to eat one a day and it doesn't raise her sugar levels. She is loving it.
Provided by Kathy Joppie
Categories Fruit Desserts
Time 20m
Number Of Ingredients 4
Steps:
- 1. In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
- 2. Melt the chocolate & wax in a glass bowl in the microwave at 30 second intervals until all the chocolate and wax is melted. Stir frequently.
- 3. Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. You can also chill them int he freezer for a few minutes. Store and serve at room temperature.
CHOCOLATE CHERRY CLUSTERS
Make and share this Chocolate Cherry Clusters recipe from Food.com.
Provided by Kitsune
Categories Candy
Time 10m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 4
Steps:
- In medium bowl, microwave chocolate chips on high 1 minute.
- Stir.
- Microwave on high 1 more minute, until nearly melted.
- Stir until smooth.
- Quickly stir in cereal, cherries, and walnuts until well coated.
- Using a tablespoon, drop clusters on a wax paper lined baking sheet.
- Refrigerate 1 hour, until no longer sticky.
Nutrition Facts : Calories 77.5, Fat 7.5, SaturatedFat 3.7, Sodium 12.7, Carbohydrate 4.9, Fiber 2.2, Sugar 0.2, Protein 2
ELLIE KRIEGER'S CHERRY-ALMOND-CHOCOLATE CLUSTERS
This is from Ellie Krieger's cookbook called 'So Easy.' This was a quick, healthy, sinfully delicious treat. I used dried cranberries too and got an equally good result!
Provided by Buffalo Gal 75
Categories Candy
Time 35m
Yield 1 cluster, 12 serving(s)
Number Of Ingredients 3
Steps:
- In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
- Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
- Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters of the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temperature.
Nutrition Facts : Calories 68.5, Fat 5.9, SaturatedFat 0.4, Sodium 0.1, Carbohydrate 2.6, Fiber 1.4, Sugar 0.5, Protein 2.5
CHERRY ALMOND CHOCOLATE CLUSTER
Cherries, almonds and chocolate! Easy and so good, even healthy! It's also a good source of fiber! Adapted from Healthy Living with Ellie Krieger!
Provided by Sharon123
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl, toss together the almonds and cherries.
- Line a baking sheet with waxed paper.
- Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently.
- Remove the pan from the heat and stir in the rest of the chocolate.
- Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside.
- Replace the simmering water in the bottom pan with warm water from the sink. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the proper temperature while you make the clusters.
- Stir the fruit and nut mixture into the chocolate.
- Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.
- Put them in the refrigerator to set for at least 15 minutes.
- Store and serve at room temperature.
- Enjoy!
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- Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
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