Just Desserts
Is there anything better than dessert? Maybe...or not. Either way, here are six yummy desserts to help you through the day, including Homemade Baklava and Cashew Cranberry Energy Balls. Enjoy!
MEXICAN DESSERT TRIFLES
This is from Stephanie in her really wonderful food sited, Worth Whisking. If you've never visited the site, I seriously suggest checking it out. Go ahead, I'll wait…
Okay, Stephanie starts the recipe off this way: "I've been brainstorming this recipe for about a month on and off. Just every now and then when my mind wasn’t totally preoccupied by school, and I could think a bit creatively. My husband and I had dinner at a local Mexican restaurant about a month back, and as is super common for any restaurant I visit, my eyes wandered to the dessert section of the menu first. (Actually, this is almost a given!)
"It’s pretty rare for me to get dessert at a Mexican restaurant. Rare, as in almost never. Mostly because I fill up on free tortilla chips pretty much every time! (Those things are evil! How can I resist large, warm, crispy tortilla chips? Impossible, I say!) So, this particular day was no different. Definitely no dessert for me, but it all sounded so good!! Xango – creamy cheesecake wrapped in a fried cinnamon/sugar dusted pastry tortilla. Sopapilla – fried flour tortilla with honey, butter, and cinnamon. Fried ice cream – ice cream rolled in corn flakes and cinnamon, served with honey. Does anything there sound repulsive in any way? No? Didn’t think so."
She then goes on to describe the process of coming up with this absolute yumminess. I really (really) suggest you check it out!
Prep Time: 30 mins; Cook Time: 27 mins; Total Time: 57 mins; Servings: 6 mini trifles
Check this out at https://www.worthwhisking.com/mexican-dessert-trifles/.
Ingredients
Cream Cheese Layer
8 ounces cream cheese softened
1 cup granulated sugar
1 8-ounce package Cool Whip thawed
Crust Layer
1/4 cup plus 2 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
2 refrigerated pie crusts
3 tablespoons unsalted butter melted
Cinnamon Crunch Layer
2-1/2 cups corn flake cereal
1 tablespoon unsalted butter melted
1 tablespoon granulated sugar
3/4 teaspoon ground cinnamon
Honey
Directions
Cream Cheese Layer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.
Fold the Cool Whip into the cream cheese mixture with a spatula until completely combined. Refrigerate until ready to use.
Crust
Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper.
Combine sugar and cinnamon in a small bowl. Set aside.
Bring pie crusts to room temperature per package instructions. Brush one side of one crust with butter. Sprinkle with approximately 1/4 of the cinnamon/sugar mixture. Flip crust over and repeat. Repeat with second pie crust.
Using a knife or pizza cutter, cut each pie crust into squares approximately 1/2” x 1/2”. Spread the squares evenly across prepared baking sheets. Bake for 10-12 minutes, stirring the crust pieces every 3-4 minutes. Remove from oven and cool completely on baking sheets.
Cinnamon Crunch Layer
While the crust pieces are baking, place cereal in a food processor and process until finely crushed. (Or, place cereal in a sealable plastic bag and crush with a rolling pin.) Place crushed cereal in a medium sized mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
Spread the cereal mixture in a thin layer on a rimmed baking sheet. When the crusts are finished baking, bake the cereal mixture at 425 degrees for 10-15 minutes or until golden brown, stirring every 3-5 minutes. Remove from oven and cool completely on baking sheet.
Assembly
Place several pie crust pieces in the bottom of each small parfait or trifle glass. Pipe or spoon a layer of the cream cheese mixture over the crust pieces. Sprinkle the cinnamon crunch over the cream cheese to cover. Repeat with another layer of pie crust pieces and cream cheese mixture. Drizzle honey over the top cream cheese layer and then sprinkle with cinnamon crunch to cover.
HOMEMADE BAKLAVA
This was in the September 2009 issue of Vegetarian Times, page 55. It begins, “This classic Greek sweet may look tricky to make, but it’s as easy as a kid’s craft project. Crispy layers are produced by brushing melted butter between sheets of phyllo dough. Don’t worry about making each layer perfect—uneven ends and tears will be hidden in the final outcome.” Makes 32 servings.
To view this online, click here.
Ingredients
Baklava
12 oz. pistachios, walnuts, or almonds
1/3 cup sugar
1-1/2 tsp. ground cinnamon
1 16-oz. pkg. phyllo dough, thawed
10 oz. (2-1/2 sticks) unsalted butter, melted
Honey Syrup
3/4 cup sugar
3/4 cup honey
Preparation
To make Baklava: Preheat oven to 350°F. Spread nuts on baking sheet, and toast in oven 6 minutes. Cool.
Pulse nuts, sugar, and cinnamon in food processor 8 to 10 times, or until finely chopped. Set aside.
Brush 13- x 9-inch metal baking pan with butter. Line with 2 phyllo sheets; brush phyllo with butter. Repeat 4 more times, or until you have 5 layers of 2 phyllo sheets each (10 sheets total). Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Sprinkle with remaining one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Lay 1 phyllo sheet on top, brush with butter, then lay last phyllo sheet on top, and brush with butter. Chill 10 minutes.
Preheat oven to 350°F. Cut Baklava into 16 squares with knife. Cut each square into 2 triangles, or for larger dessert-size serving, leave in squares. Bake 30 to 40 minutes, or until top is golden brown.
To make Honey Syrup: Combine sugar, honey, lemon zest, and 1 cup water in small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until slightly thickened. Remove lemon zest, and pour syrup over hot Baklava. Cool on wire rack.
To serve: recut triangles or squares with knife, and remove from pan. Store covered at room temperature.
PINEAPPLE COFFEECAKE
From the infamous long-forgotten-emailing-list
Ingredients
3/4 cup butter
1-1/2 cups granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 cup pineapple juice
1 cup crushed pineapple, drained
1 cup sour cream
1 cup confectioners' sugar
2 tablespoons pineapple juice
1/2 cup sliced almonds
Directions
Cream together butter, sugar, eggs and vanilla extract; add to it the flour, baking powder, pineapple juice, pineapple and sour cream. Mix well; turn into a well-greased and floured fluted tube pan. Bake at 350 degrees F for 55 to 60 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely.
Combine pineapple juice and confectioners' sugar; drizzle over cake. Sprinkle with almonds.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2-1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3-1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3-1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
PEANUT BUTTER GRANOLA MINI BARS
This comes from Vivian Levine of Summerfield, Florida in Taste of Home. Vivian wrote, "Kids will flip over this deliciously oaty, sweet snack! I mean, what's not to love about a batch of peanut butter-honey-oatmeal bars? And at fewer than 100 calories, you can afford to have seconds."
Prep Time: 20 minutes; Bake Time: 15 minutes, plus cooling; Makes 3 dozen
To view this online, go to https://www.tasteofhome.com/recipes/peanut-butter-granola-mini-bars/.
Ingredients
1/2 cup reduced-fat creamy peanut butter
1/3 cup honey
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
3-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
3/4 teaspoon salt
1/3 cup peanut butter chips
1/3 cup miniature semisweet chocolate chips
Directions
Preheat oven to 350°. In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.)
Press into a greased 13x9-in. baking pan. Bake until mixture is set and edges are lightly browned, 12-15 minutes. Cool on a wire rack. Cut into bars.
CASHEW CRANBERRY ENERGY BALLS
This comes from Renew at United Healthcare, and begins, “Keep these nutrient-dense, no-bake nut and oat bites on hand for a quick snack. Protein, fat and carbs will give you an energy boost during your workout.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-cashew-cranberry-energy-balls.
Ingredients
1 cup old-fashioned oats
3 tablespoons roasted, salted cashews, lightly chopped
3 tablespoons dried cranberries
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup creamy peanut butter, room temperature
1/4 cup honey
Ingredients
In a medium bowl, combine oats, cashews, cranberries, ginger and salt; stir to mix. Add peanut butter and honey; mix well to thoroughly combine. Cover and refrigerate 20-30 minutes until mixture is easy to handle. Shape into 1-inch balls. Store, tightly covered, in refrigerator up to 3 days.
Tip: For longer storage, place energy balls in a single layer in a freezer container. Freeze up to 1 month. Thaw completely in the refrigerator before serving.
Serves 16. Calories: 89, Total fat: 5g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 65mg, Carbs: 9g, Dietary fiber: 1g, Sugars: 6g, Protein: 3g
MEXICAN DESSERT TRIFLES
This is from Stephanie in her really wonderful food sited, Worth Whisking. If you've never visited the site, I seriously suggest checking it out. Go ahead, I'll wait…
Okay, Stephanie starts the recipe off this way: "I've been brainstorming this recipe for about a month on and off. Just every now and then when my mind wasn’t totally preoccupied by school, and I could think a bit creatively. My husband and I had dinner at a local Mexican restaurant about a month back, and as is super common for any restaurant I visit, my eyes wandered to the dessert section of the menu first. (Actually, this is almost a given!)
"It’s pretty rare for me to get dessert at a Mexican restaurant. Rare, as in almost never. Mostly because I fill up on free tortilla chips pretty much every time! (Those things are evil! How can I resist large, warm, crispy tortilla chips? Impossible, I say!) So, this particular day was no different. Definitely no dessert for me, but it all sounded so good!! Xango – creamy cheesecake wrapped in a fried cinnamon/sugar dusted pastry tortilla. Sopapilla – fried flour tortilla with honey, butter, and cinnamon. Fried ice cream – ice cream rolled in corn flakes and cinnamon, served with honey. Does anything there sound repulsive in any way? No? Didn’t think so."
She then goes on to describe the process of coming up with this absolute yumminess. I really (really) suggest you check it out!
Prep Time: 30 mins; Cook Time: 27 mins; Total Time: 57 mins; Servings: 6 mini trifles
Check this out at https://www.worthwhisking.com/mexican-dessert-trifles/.
Ingredients
Cream Cheese Layer
8 ounces cream cheese softened
1 cup granulated sugar
1 8-ounce package Cool Whip thawed
Crust Layer
1/4 cup plus 2 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
2 refrigerated pie crusts
3 tablespoons unsalted butter melted
Cinnamon Crunch Layer
2-1/2 cups corn flake cereal
1 tablespoon unsalted butter melted
1 tablespoon granulated sugar
3/4 teaspoon ground cinnamon
Honey
Directions
Cream Cheese Layer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.
Fold the Cool Whip into the cream cheese mixture with a spatula until completely combined. Refrigerate until ready to use.
Crust
Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper.
Combine sugar and cinnamon in a small bowl. Set aside.
Bring pie crusts to room temperature per package instructions. Brush one side of one crust with butter. Sprinkle with approximately 1/4 of the cinnamon/sugar mixture. Flip crust over and repeat. Repeat with second pie crust.
Using a knife or pizza cutter, cut each pie crust into squares approximately 1/2” x 1/2”. Spread the squares evenly across prepared baking sheets. Bake for 10-12 minutes, stirring the crust pieces every 3-4 minutes. Remove from oven and cool completely on baking sheets.
Cinnamon Crunch Layer
While the crust pieces are baking, place cereal in a food processor and process until finely crushed. (Or, place cereal in a sealable plastic bag and crush with a rolling pin.) Place crushed cereal in a medium sized mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
Spread the cereal mixture in a thin layer on a rimmed baking sheet. When the crusts are finished baking, bake the cereal mixture at 425 degrees for 10-15 minutes or until golden brown, stirring every 3-5 minutes. Remove from oven and cool completely on baking sheet.
Assembly
Place several pie crust pieces in the bottom of each small parfait or trifle glass. Pipe or spoon a layer of the cream cheese mixture over the crust pieces. Sprinkle the cinnamon crunch over the cream cheese to cover. Repeat with another layer of pie crust pieces and cream cheese mixture. Drizzle honey over the top cream cheese layer and then sprinkle with cinnamon crunch to cover.
HOMEMADE BAKLAVA
This was in the September 2009 issue of Vegetarian Times, page 55. It begins, “This classic Greek sweet may look tricky to make, but it’s as easy as a kid’s craft project. Crispy layers are produced by brushing melted butter between sheets of phyllo dough. Don’t worry about making each layer perfect—uneven ends and tears will be hidden in the final outcome.” Makes 32 servings.
To view this online, click here.
Ingredients
Baklava
12 oz. pistachios, walnuts, or almonds
1/3 cup sugar
1-1/2 tsp. ground cinnamon
1 16-oz. pkg. phyllo dough, thawed
10 oz. (2-1/2 sticks) unsalted butter, melted
Honey Syrup
3/4 cup sugar
3/4 cup honey
Preparation
To make Baklava: Preheat oven to 350°F. Spread nuts on baking sheet, and toast in oven 6 minutes. Cool.
Pulse nuts, sugar, and cinnamon in food processor 8 to 10 times, or until finely chopped. Set aside.
Brush 13- x 9-inch metal baking pan with butter. Line with 2 phyllo sheets; brush phyllo with butter. Repeat 4 more times, or until you have 5 layers of 2 phyllo sheets each (10 sheets total). Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Sprinkle with remaining one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Lay 1 phyllo sheet on top, brush with butter, then lay last phyllo sheet on top, and brush with butter. Chill 10 minutes.
Preheat oven to 350°F. Cut Baklava into 16 squares with knife. Cut each square into 2 triangles, or for larger dessert-size serving, leave in squares. Bake 30 to 40 minutes, or until top is golden brown.
To make Honey Syrup: Combine sugar, honey, lemon zest, and 1 cup water in small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until slightly thickened. Remove lemon zest, and pour syrup over hot Baklava. Cool on wire rack.
To serve: recut triangles or squares with knife, and remove from pan. Store covered at room temperature.
PINEAPPLE COFFEECAKE
From the infamous long-forgotten-emailing-list
Ingredients
3/4 cup butter
1-1/2 cups granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 cup pineapple juice
1 cup crushed pineapple, drained
1 cup sour cream
1 cup confectioners' sugar
2 tablespoons pineapple juice
1/2 cup sliced almonds
Directions
Cream together butter, sugar, eggs and vanilla extract; add to it the flour, baking powder, pineapple juice, pineapple and sour cream. Mix well; turn into a well-greased and floured fluted tube pan. Bake at 350 degrees F for 55 to 60 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely.
Combine pineapple juice and confectioners' sugar; drizzle over cake. Sprinkle with almonds.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2-1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3-1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3-1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
PEANUT BUTTER GRANOLA MINI BARS
This comes from Vivian Levine of Summerfield, Florida in Taste of Home. Vivian wrote, "Kids will flip over this deliciously oaty, sweet snack! I mean, what's not to love about a batch of peanut butter-honey-oatmeal bars? And at fewer than 100 calories, you can afford to have seconds."
Prep Time: 20 minutes; Bake Time: 15 minutes, plus cooling; Makes 3 dozen
To view this online, go to https://www.tasteofhome.com/recipes/peanut-butter-granola-mini-bars/.
Ingredients
1/2 cup reduced-fat creamy peanut butter
1/3 cup honey
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
3-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
3/4 teaspoon salt
1/3 cup peanut butter chips
1/3 cup miniature semisweet chocolate chips
Directions
Preheat oven to 350°. In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.)
Press into a greased 13x9-in. baking pan. Bake until mixture is set and edges are lightly browned, 12-15 minutes. Cool on a wire rack. Cut into bars.
CASHEW CRANBERRY ENERGY BALLS
This comes from Renew at United Healthcare, and begins, “Keep these nutrient-dense, no-bake nut and oat bites on hand for a quick snack. Protein, fat and carbs will give you an energy boost during your workout.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-cashew-cranberry-energy-balls.
Ingredients
1 cup old-fashioned oats
3 tablespoons roasted, salted cashews, lightly chopped
3 tablespoons dried cranberries
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup creamy peanut butter, room temperature
1/4 cup honey
Ingredients
In a medium bowl, combine oats, cashews, cranberries, ginger and salt; stir to mix. Add peanut butter and honey; mix well to thoroughly combine. Cover and refrigerate 20-30 minutes until mixture is easy to handle. Shape into 1-inch balls. Store, tightly covered, in refrigerator up to 3 days.
Tip: For longer storage, place energy balls in a single layer in a freezer container. Freeze up to 1 month. Thaw completely in the refrigerator before serving.
Serves 16. Calories: 89, Total fat: 5g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 65mg, Carbs: 9g, Dietary fiber: 1g, Sugars: 6g, Protein: 3g
Comments
Post a Comment