Valentine’s Day without chocolate is just wrong.   This recipe for chocolate-covered homemade marshmallows takes only a few minutes of prep time.   Just make sure to allow time for the marshmallow to harden (several hours—to overnight).   This sweet treat is made a little healthy with the addition of FruitFast Liquid Fruit Supplements to the marshmallow mixture.

3 envelopes unflavored gelatin
1/2 cup cold water plus additional 1/4 cup water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 tsp salt
3 Tbsp FruitFast Liquid Fruit Supplement, your choice
1/2 cup confectioner’s sugar for dusting
14 ounces semisweet or bittersweet chocolate, coarsely chopped
Cooking spray

Line an 8 or 9 inch square baking dish with wax paper or plastic wrap; spray with cooking spray.  Set aside.  (I used the sealable plastic wrap and that worked very well as the wrap adhered nicely to the sides of the baking dish.  Ideally the wrap or wax paper should hang over the side of the dish by about an inch).

In a medium size mixing bowl sprinkle gelatin over 1/2 cup cold water and soak for about 10 minutes.  Stir once or twice until the gelatin softens.

Combine sugar, corn syrup and 1/4 cup water in a medium saucepan.  Over medium high heat, stir the mixture until the sugar is dissolved.   Increase the heat to high and boil for 1 minute; continue stirring.

Pour the boiling sugar mixture over the gelatin.  Add the salt; using the whisk attachment of your mixer, beat, gradually raising the mixer speed from low to high.  Beat for approximately 7-10 minutes, or until mixture is thickened, white in color and greatly increased in volume (it is better to over beat the mixture).  Add the FruitFast Liquid Fruit Supplement and beat to incorporate.

With a spatula, and working quickly, scrape the marshmallow mixture into the prepared pan and spread evenly (lightly greasing the spatula helps).  Thoroughly coat a second sheet of plastic wrap or wax paper with cooking spray and pat down on the marshmallow surface. Let mixture sit for a few hours, or overnight.  Once cooled, (after a few hours) transferring to the freezer helps to solidify the mixture.

To cut and dip the marshmallows, sift 1/3 of the confectioner’s sugar onto a large clean cutting surface. Peel off the top sheet of plastic wrap or wax paper and invert the chilled mixture onto the sugared surface. Remove the pan and peel off the second sheet of plastic wrap or wax paper.

Sift the second third of the confectioner’s sugar over the top of the mixture. Using a sharp, lightly oiled knife, trim any uneven edges.  Evenly cut the slab lengthwise and crosswise.  Dust all the cut surfaces of the marshmallows with the remaining sugar to keep them from sticking together. Clean and re-oil the knife as needed.  Refrigerate mixture while prepping the chocolate for dipping.

In the top half of a double-boiler, place the chocolate pieces.  Fill the bottom of the double-boiler with water and bring to a boil.  Melt the chocolate, stirring constantly, until smooth and creamy.  Line two baking sheets with foil and coat with cooking spray.

Working with a small batch of marshmallows; keeping the remainder in the refrigerator, submerge one at a time in the chocolate.  Using a fork, or large toothpicks, turn and coat completely.  Lift the marshmallow out of the chocolate, tap and scrape against the edge of the pan to remove as much excess chocolate as possible.   Place on the prepared foil.  Continue until all marshmallows are coated.  Stir the chocolate occasionally to keep it blended. If it cools and stiffens, reheat, and continue dipping.

Refrigerate the dipped marshmallows about an hour or until the chocolate is thoroughly chilled and firm.  Using a butter knife, gently remove the marshmallows from the foil. Avoid using your fingers as they will mar the chocolate.  You can trim any uneven edges with a paring knife. Refrigerate in an airtight container until ready to serve.

Yield:  Approximately 64 pieces

HAPPY NEW YEAR!!! Whether you have managed to survive the holiday barrage of calories or arrived in 2009 a little heftier, most of us vow at this time of year to turn over a new leaf. Perhaps your goal for the New Year is to eat a little healthier or maybe to shed a few unwanted pounds—either way, I am here to offer you new and interesting recipe ideas to incorporate more fruit into your daily routine.

Everyone claims to be too busy to cook so finding recipes and incorporating more fruit into your diet can be challenging and time consuming. My goal for 2009 is to offer you flavorful recipes that do not take too much time to prepare and add the wonderful benefits of fruit. Remember, our motto at FruitFast is to give you your five fruits a day—FAST.

Some very simple ways to incorporate more fruit in your diet is to pour any of the FruitFast Liquid Fruit Supplements over oatmeal, yogurt, ice cream, or low-fat pound cake—add a teaspoon or two to smoothies, coffee, or tea. Spread a teaspoon on whole wheat toast, English muffins, or a bagel. And of course, you can always pour the liquid onto a spoon and pop it into your mouth—they are so-o-o very delicious on their own.

Add dried cherries or blueberries to any of your standard recipes; they are always a welcome addition. If you have found an interesting, delicious ways to incorporate dried fruit, the liquid fruit supplements, or any of our FruitFast Juice Concentrates to your recipes, we would love to hear from you and post them on our recipe page. Give us your feedback and let us know how we are doing.

From our house to yours—Have a Wonderful and Healthy New Year!!!

If you are like me, you buy bananas and before they are all eaten, they start to turn brown. I simply throw mine in the freezer for use in smoothies or quick breads. Today I was looking in my freezer and realized—it’s time to make something with all those bananas. I know several people on my gift list that could use some homemade holiday cheer. In my quest for keeping the holidays healthy, I searched for a banana bread recipe that reduced the fat content of the bread. I found two recipes on the EatingWell web page that I combined and then added some dried fruit to boost the health value. Both recipes greatly reduced the oil/butter content, but I liked the flavor content of the following recipe, plus the idea of using the brewed coffee for moisture. The dried fruit, nuts and chocolate really add a special flavor to this easy to make bread.

2 /3 cup packed brown sugar
1 /3 cup hot, strong brewed coffee
1- 1 /2 cups mashed overripe bananas (about 4)
2 eggs
3 Tbsp canola oil
1 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1- 1 /2 tsp baking powder
1 tsp cinnamon
1 /2 tsp ground ginger
1 /2 tsp salt
1 /4 tsp baking soda
1 /2 cup chopped walnuts, extra for topping if desired
1 /2 cup mini chocolate chips
1 /2 cup diced Brownwood Dried Tart Cherries
Or
1 /2 cup chopped pecans, extra for topping if desired
1 /2 cup Brownwood Dried Wild Blueberries

Pan options:
1 large loaf (9 by 5-inch pan)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Preheat oven to 350 degrees. Lightly oil a 9-by-5-inch loaf pan.
For muffins Preheat oven to 400. Lightly oil muffin tin, or if using paper baking cups, lightly spray with canola cooking spray.

Dissolve brown sugar in coffee in a bowl. Stir in bananas. Whisk together eggs, oil and vanilla in a separate bowl. Add the banana mixture. In a large bowl whisk together flours, baking powder, cinnamon, ginger, salt and baking soda. Mix in dried fruit and nuts. Add the banana mixture and stir just until combined. Avoid over-stirring.

Pour into the prepared loaf pan or over muffin tin. Sprinkle top with nuts, if desired. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes for loaf pan; or 20-25 minutes for muffins. Let cool in the pan on a rack for 10 minutes. Invert the loaf onto a rack and let cool completely; or remove muffins from tin.

Wrap in decorative cellophane, tie with a ribbon. You can store these for up to 2 days in an airtight container or freeze for up to one month.

Yield: One loaf or 12 muffins

The hustle and bustle of the holiday season is here and it seems we have the same dilemma every year—what present to give to family and friends. This season why not give something unique from the kitchen. Here are a few homemade gift giving ideas that are sure to please anyone on your list.

GINGERBREAD COOKIES

1 purchased gingerbread cookie dough or mix
FruitFast Dried Wild Blueberries or
FruitFast Dried Montmorency Tart Cherries
Mini Chocolate chips
Purchased decorative box or tin

Make gingerbread cookies according to recipe directions. Decorate with dried fruit and chocolate chips. Layer in decorative box, placing wax paper between layers.

GOURMET GRANOLA

Delicious on its own, over yogurt, with fresh fruit or as a cold cereal. A great snack for kids!

3 cups oats
1 cup wheat flakes
1 cup of your favorite nuts (walnuts, almonds, pecans or hazelnuts)
1 /2 cup sunflower seeds
2 T sesame seeds
1 tsp cinnamon
1 tsp nutmeg
1 cup FruitFast Dried Wild Blueberries
1 cup FruitFast Dried Montmorency Tart Cherries
Glass jar with tight fitting lid or decorative bag

Combine above ingredients and place in the glass jar. If using a decorative bag, place in a zip lock bag. Place the zip lock bag in the decorative bag. On a recipe card, print the directions below. Place recipe card in the decorative bag, or attach to the glass jar.

Note: 1 /2 cup vegetable oil and 2-3 Tbsp honey to be added by the gift recipient.

In a 9×13 pan, coat the oats and wheat flakes in vegetable oil. Bake at 300 for about 15 minutes, until toasted. Add nuts, seeds, cinnamon, nutmeg and honey. Bake an additional 10 minutes or so, until toasted (stir once or twice). Remove from oven, stir in fruit. Let cool and store in tightly sealed container.

SPICED CHERRY POPCORN MIX
Ingredients:
1-1 /2 teaspoons sugar
1 /2 teaspoon ground cinnamon
2 /3 cup FruitFast Dried Montmorency Tart Cherries
1 package 100-calorie microwave popcorn
Decorative tin or bag

Place first three ingredients in a zip-lock baggie. Place zip-lock baggie and package of 100 calorie microwave popcorn in decorative tin or decorative bag. Print the directions on a recipe card. Place recipe card in the decorative tin or bag.
Note: Butter-flavored non-stick cooking spray added by the gift recipient.

Directions:
Pop popcorn according to the package directions. Carefully open the package and pour into medium bowl. Add seasoning and cherry mix.  Lightly spray with non-stick cooking spray; toss until coated. Makes about 2 (2-cup) servings.

BLUEBERRY PECAN PANCAKE MIX

Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.
Makes 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each). This pancake mix recipe was modified from the Eating Well November/December 2008 Magazine is perfect for gift giving.
1 cup all-purpose flour
1/ 2 cup whole-wheat flour
1 /2 FruitFast Dried Wild Blueberries
1 /2 cup finely chopped pecans, toasted (see Tip)
3 Tbsp light brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Decorative bag or tin

Combine the dry ingredients in a zip-lock baggie. Print directions on a recipe card. Place dry ingredients and recipe card in a decorative bag or tin.

Note: To be provided by gift recipient: 2 large eggs, 2 large egg whites, 1-1/2 cups nonfat buttermilk and 2 Tbsp canola oil.

To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

TIP: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

FRUIT VINAIGRETTE

1 /3 cup FruitFast Juice Concentrate, (Pomegranate, Cherry, Red Raspberry, or Blueberry)
1 /4 cup olive oil
1 /3 cup red or white wine vinegar
2 Tbsp finely chopped shallot
1 /2 tsp sugar
1 /2 tsp salt
1 /8 tsp freshly ground pepper
Purchased decorative bottle with tight fitting seal.

Combine ingredients and pour into decorative bottle—add ribbon and tag.

Additional ways to incorporate dried fruit into your holidays:

- Package some of the fruit and give them as stocking stuffers
- Incorporate dried cherries into your favorite holiday cookie recipe.
- Instead of using candy to decorate your cookies, use dried fruit
- Make a dried fruit – EDIBLE gingerbread house

Just in time for Halloween, an easy-to-prepare healthy alternative snack to chips and candy at your holiday parties

Ingredients:
4 cups bite-size corn or rice square cereal (such as Corn or Rice Chex)
2 cups bite-size wheat square cereal (such as Wheat Chex)
2 cups broken whole grain Melba toast
2 cups small fat-free pretzel twists
3 tablespoons margarine or butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 /4 teaspoon garlic powder
14 teaspoon onion powder
1 /8 teaspoon ground red pepper
1-1 /2 cups Brownwood Acres dried tart cherries

Directions:
Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix. In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15×10x1-inch (or 13×9x2-inch) baking pan. Bake in a preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes. Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely. Store in a tightly covered container for up to 1 week.

Makes 20 (1 /2 cup) servings

Munch these bars to your heart’s delight. They contain less than half the fat of regular granola bars.

Ingredients:
1- 1 /2 cups low-fat granola (such as Healthy Choice Plain Granola)

1 cup quick oats uncooked
3 /4 cup FruitFast dried tart cherries
1 /2 cup all-purpose flour
1 /3 cup slivered almonds, toasted
1 /2 tsp ground cinnamon
2 egg whites, slightly beaten
1 /3 cup honey
1 /4 cup firmly packed brown sugar
2 tablespoons vegetable oil

Directions:
Line bottom and sides of an 8×8x2-inch baking pan with foil. Lightly spray the foil with nonstick spray. Set aside. Combine granola, oatmeal, cherries, flour, almonds, and cinnamon in a large mixing bowl. Stir together egg whites, honey, brown sugar and oil. Stir into the cereal mixture, stirring until all is coated. Press mixture evenly into the prepared pan. Bake in a preheated 350 degree oven 20 to 25 minutes, or until bars are light brown. Let cool on a wire rack. Use foil to remove bars from pan. Let cool completely. Cut into bars.

Here’s a berry variation that is so delicious, it tastes like a dessert.

3 acorn squash
1 1/2 cups fresh or frozen blueberries
1 tart apple, such as Granny Smith – diced
10 Tbsp FruitFast Mixed Berry Liquid
6 tbsp brown sugar
6 tsp butter

Preheat oven to 350 degrees.

Poke each squash with a knife or fork two – three times. Place squash in microwave oven and cook on high for 8-10 minutes. Carefully cut squash in half lengthwise and remove fibers and seeds.

Fill each half of the squash with the diced apple then sprinkle each half with 1 Tbsp. brown sugar. Dot the squash halves with 1 tsp. butter on top of the diced apple mixture. Place in an ungreased casserole dish; add 1/2 cup water around the squash and bake for 20-30 minutes or until the apples begin to soften.

In a medium bowl, mix together the blueberries and FruitFast Mixed Berry Liquid.

Remove the squash from the oven and spoon the blueberry mixture over the apple mixture.

Yield: 6 servings