Lemon-Coconut-Almond Haroset

A touch of coconut lends this haroset exotic flavor, and its chunky texture makes it a good accompaniment to roast chicken and carrots. Toast the coconut in a 350° oven for 10 minutes, stirring once; store any extra toasted coconut in a zip-top bag.

Yield: 4 cups (serving size: 2 tablespoons)

Ingredients

• 4  teaspoons  sugar
• 1  teaspoon  grated lemon rind
• 1  tablespoon  fresh lemon juice
• 3  Gala apples, peeled, cored, and cut into 1/2-inch pieces
• 1  Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
• 1/2  cup  coarsely chopped almonds
• 1 1/2  tablespoons  dried coconut chips (such as Melissa's), toasted
• Fresh parsley sprigs (optional)

Preparation

Combine sugar, rind, juice, and apples in a large bowl. Stir in almonds and coconut. Cover and refrigerate 2 hours. Garnish with parsley, if desired.

Nutritional Information

Calories:

25 (32% from fat)

Fat:

0.9g (sat 0.1g,mono 0.5g,poly 0.2g)

Protein:

0.3g

Carbohydrate:

4.5g

Fiber:

1g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

0.0mg

Calcium:

4mg