Thursday, June 16, 2011

Chocolate Almond Cherry Crisps

For the past couple of weeks I have had an intern here at work.  In order to be a dietitian you have to do 1000 hours of supervised practice under a dietitian.  Since there is an internship program here at U of H, which is the one I did, I met with the director as soon as I started here to recruit some help!  She sends over interns from time to time to spend 2 weeks with me doing a sports nutrition rotation.  The intern that I currently have previously graduated from culinary school, so I thought a cooking demo would be a perfect project for her!  

She looked at my crazy when I told her all we had to work with was a microwave, but we made it work.  We invited all of our female student athletes that are here for the summer to come watch and eat.  We made a fruit smoothie...

a Chicken Waldorf salad wrap...

and chocolate almond cherry crisps for dessert.

I didn't take pics of the process because I didn't want to get in the way, but I thought I would share the dessert recipe because it was soooooo easy and really good.  If you are attending a shower or party with me in the next couple of months, I am for sure bringing don't make them! =)

I received this recipe in an email last week, and it was perfect for the cooking demo since it's no bake.  The only thing we changed was the type of chocolate.  It originally called for milk chocolate and white chocolate but we switched to dark chocolate chips for some added antioxidants!

I didn't take a picture of the end product because they were gone so quickly, but here is the pic I got in the email.

1 3/4 cup dark chocolate chips (we used a whole small bag)
1 1/2 cups Rice Krispies
3/4 cup dried cherries (also high in antioxidants and great for inflammation)
1/3 cup slivered almonds (healthy fat)
1/2 teaspoon vanilla extract.

Pour chocolate chips into a microwave safe bowl.  Microwave for 45 seconds.  Stir and microwave for an additional 45 seconds or until almost melted.  Stir in remaining ingredients.

Drop by tablespoons onto baking sheet lined with wax paper.  Place in fridge for about 30 minutes, until firm.


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