| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 6 | Servings | ||
INGREDIENTS
| 18 | lg | Apricot halves |
| 1/2 | c | Bittersweet chocolate broken into bits or chocolate chips |
INSTRUCTIONS
Source: Vegetarian Times, Dec. 1996 Recipes presented by Catherine Censor Shemo, managing editor of Vegetarian Times. In small microwave-safe dish, melt chocolate on high 1 1/2 to 2 minutes, stopping cooking every 30 seconds to stir. Do not overcook or chocolate will burn. Alternatively, melt chocolate in double boiler over very low heat until just liquid, being careful not to overcook. Dip apricots in chocolate, covering approximately half the apricot. Place dipped apricots on cookie sheet covered with wax paper; chill in refrigerator until chocolate hardens, about 20 mninutes. Per serving (3 apricots): 140 cal; 2g prot; 4g fat; 23g carb; 0 chol; 3 mg sod; 3g fiber, vegan. Posted to JEWISH-FOOD digest V96 #86 Date: Mon, 25 Nov 1996 22:43:15 -0600 (CST) From: "Natalie Frankel" <[email protected]>
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