The prolific Su Johnson writes in with a recipe for a fruit and nut bark. It's kind of a combination between a snack and a dessert, and if you can't decide when to eat it, serve it as both snack and dessert. Though easy to make, it carries with it a certain panache, a streak of sophistication that will impress your guests, your family, and maybe even yourself.
3/4 cup dried cherries
1/2 cup unsalted pistachios
7 ounces dark or milk chocolate
Mix cherries and pistachios in medium bowl. Line baking sheet with foil, and chill pan in refrigerator or freezer.
Place a double boiler over medium heat, making certain the top pot does not touch the water in the bottom pot. Put the chocolate in the double broiler and melt, stirring frequently.
Stir in half of the fruit mixture, and spread onto the prepared pan. Form into a rectangle, about 9-by-11 inches. Immediately spread the rest of the fruit mixture on top of chocolate mixture.
Chill for about 10 minutes, and then break into pieces.
-- Su Johnson
Have a recipe that is fast and healthy? Send it to email@example.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.