The strength
you
need.
The softness
you
love.
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COOKING
C O C O N U T FR U IT S ’M O R ES
Swap the blackberries for your favorite
summer fruits, such as strawberries,
blueberries, or plum slices.
PREP:
25
MIN. OVEN:
500
°F
4
oz. dark or semisweet chocolate,
chopped
3
Tbsp. butter, melted and cooled
/3
cup flaked coconut
12
marshmallows
1 / 3
cups fresh blackberries
24
graham cracker squares
1. Preheat broiler. Place chocolate in a
small microwave-safe bowl. Microcook
on 50% power (medium)
V/2
minutes.
Let stand 5 minutes. Stir until smooth.
Let cool for 10 minutes.
2.
Line a baking sheet with foil; lightly
coat with
nonstick cooking spray.
3.
Place butter and coconut each in a
shallow dish; roll marshmallows in butter
and then coconut. Thread berries and
marshmallows on 6-inch skewers and place
on prepared baking sheet. Sprinkle any
remaining coconut atop marshmallows.
Spoon chocolate onto
half
of the graham
crackers and arrange on a platter.
4.
Broil skewers 3 to 4 inches from heat
for 1 to
V
/ 2
minutes or until coconut is
lightly browned and marshmallows are
puffed, turning once halfway through.
5.
To serve, immediately top each chocolate-
coated graham cracker with a skewer. Use
remaining graham crackers to pull
marshmallows and berries off skewers
and form sandwiches.
MAKES 12 SERVINGS.
EACH SERVING
1 5 0
cal,
9
g fa t,
8
mgchol,
120
mg
sodium,
2 5
gcarbo,
2
gfiber,
2
gpro.
65)
comes to kabobs:
For savory dishes, try rosemary
sprigs or lemongrass stalks for a
flavorful alternative to wooden or
metal skewers.
Assemble a fuss-free platter of
antipasti. Thread pieces of cheese,
prosciutto, and olives on cocktail
skewers; no cooking required.
Serve kabobs on pitas or flatbreads
for easy eating on the go. Hold the
bread in one hand and use it to pull
grilled meat off the skewer.
*
I48
AUGUST 2010 B ETTER H O M ES AN D GARDEN S
