Yield: 12 Prep: 15 minutes  Freeze: 1 hour

This makes a great dessert or snack.  We use our scale to weigh out 1 ounce so the carbohydrates are accurate.  Keep the container in the freezer until you are ready to serve.  Enjoy!

3/4 cup hazelnuts (about 4 ounces)

1/2 cup dried cherries, coarsely chopped

2 tablespoons finely chopped crystallized ginger

6 ounces bittersweet chocolate, chopped

 

1.  Preheat oven to 350 degrees

2.  Place hazelnuts on a baking sheet.  Bake at 350 degree for 20 minutes, stirring after about 10 minutes.  I use my toaster over. 

3. Place chocolate in a microwave-safe measuring cup.  Microwave for 1 minute on HIGH or until chocolate melts, stirring every 15 seconds.  Add to nut mixture, stirring just until combined.  Spread mixture evenly on jelly-roll pan lined with foil; freeze at least  1 hour before serving.

1 ounce=

Fat 8.8g            Carbohydrates 15.4g

Protein 2.1g       Fiber 1.4g

Cooking Light September 2009 page 113