food
10 FOR 2010 RECIPES
“ Nuts are packed with minerals,
protein, and healthy fats. I always
keep a variety, as each nut has
its star quality. Alm onds are one
o f m y favorites— they're high in
protein and one o f the best
sources o f vitamin E. Alm onds
have also been shown to help
reduce bad cholesterol.”
------.in
11
m e e t e llie
Ellie Krieger, registered dietitian
K S ,
and host of Food Network's
Healthy Appetite,
created these
dishes based on how she likes to
I
^
"“V
feed family, friends, and fans. “As a ^
food lover and dietititian, I’ve founc
9
to get people to eat well, don’t say
” '
a word about health— just cook fantastic
food for them,” she says. “And in m y kitchen
no ingredient is ever off-limits.” She shares
this approach to a balanced, healthful diet in
her award-winning book,
The Food You
Crave
(Taunton; $28) and her newest book,
So Easy
(Wiley; 29.95).
Ellie earned a master's degree in nutrition
from Columbia University and completed
undergraduate work at Cornell University.
She lives in N ew York City with her
husband, Thom, and daughter, Isabella.
CHERRY-ALMOND-CHOCOLATE
CLUSTERS
“I like to bookend my day with chocolate—
I make the clusters in the morning and have
them for dessert in the evening" says Ellie.
These treats are decadently messy—serve
with napkins.
PREP: 15 MIN. CHILL: 20 MIN.
i
cup w hole alm onds, toasted and
coarsely chopped
/2
cup dried cherries, coarsely chopped
6
oz. dark o r b ittersw eet chocolate
(6 0 % to 7 0 % co coa), fi nely chopped
1
. In medium bowl toss together almonds and
cherries. Line baking sheet with waxed paper.
2
. 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.
3
. 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. MAKES 12 CLUSTERS.
EACH CLUSTER
109 cal, 8g fat, 0 mgchol,
i
1 mg sodium, 10 g carbo, 2 g fiber, 2 g pro.
104
JANUARY 2010
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