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Title: Rice Cake Crunch
Yield: 12 Servings

Ingredients

    1/4 c  reduced-calorie margarine
      3 tb honey
      1 tb apple juice, frozen
           -concentrate; thawed
      1 ts apple juice, frozen
           -concentrate; thawed
     12    rice cakes; crumbled
           popcorn flavour
  3 3/4 oz mixed dried fruit; chopped
      2 tb pumpkin seeds, roasted;
           -unsalted

Instructions

Preheat oven to 350. In a large roasting pan, combine margarine, honey and
apple juice concentrate. Place roasting pan in oven; heat til margarine
melts. Stir to combine. Add rice cakes to roasting pan with dried fruit
and pumpkin seeds; stir well to coat evenly with honey mixture. Bake 20
minutes, stirring once. Turn oven off; leave rice cake mixture in oven 2
hours, or til crisp and crunchy, stirring occasionally to break up pieces.

Makes 12 ( 1/2 cup) Servings

Sent by: Diane Ippolito Fort Calhoun, NE

MC Formatted by: Jennifer Hall

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NOTES : Per serving: 94.1 cal, 2.3g (21.2%) fat, 0.4g fibre, 78mg sodium

Per serving: 1.99 points

Contributor: Diane Ippolito Fort Calhoun, NE
Preparation Time: 0:00

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