EWWK: Pluot Recipes

By: Kim Beavers Email
By: Kim Beavers Email

Pluot Filled Fillo Cups with Honey Almonds
2 pluots, chopped
¼ cup dried apricots (chopped)
1 ½ Tbs. honey
¼ tsp. nutmeg
½ tsp. cinnamon
¼ tsp. vanilla extract
15 mini fillo cups

Preheat oven to 375. Toss the pluots in honey, nutmeg, cinnamon and vanilla, set aside. Make the crushed honey almonds. Distribute the pluots evenly into the fillo cups and top with almonds. Bake at 375 for 12 minutes. Alternatively, you can evenly divide the almonds in the fillo shells and top with fruit then bake as directed. Serve immediately as they will get soggy.

Crushed Honey Butter Almonds
½ cup almonds
1 Tbs. honey
1 Tbs. trans fat free margarine (Smart Balance was used)

Finely chop almonds or place almonds in a food processor and pulse three times in two-second intervals. Spread almond on a baking sheet and bake for five minutes at 350 degrees. Cool almonds completely. Melt the honey and margarine and toss with cooled almonds.

Yield: 5 servings (Serving size: 3 fillo shells)

Nutrition Breakdown: Calories 170, Fat 6g, Cholesterol 0mg, Sodium 50mg, Carbohydrate 30g, Fiber 1g, Protein 3g.

Percent Daily Value: 60 percent Vitamin C

Carbohydrate Choice: 1 Carbohydrate Choice

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