1 c. raw almonds
1/2 c. dried, sweetened cranberries
1/2 c. roasted, salted sunflower seeds
1/2 c. roasted, salted pumpkin seeds
1/3 c. raisins
1/3 c. chopped, dried apples
1/3 c. chopped, crystallized ginger
1. Combine all ingredients in a bowl. Stir well.
2. To store, spoll 1/4-cup servings into small sealable bags or containers with lids. Freeze for long-term storage.
3. Grill until charred and tender, 3 minutes per side.
4. Stir together ricotta, remaining tablespoon olive oil, and crushed red peppers and season with salt and pepper. Spread a layer of ricotta on zucchni and sprinkle with sun-dried tomatoes and basil.
Makes 14 (1/4-cup) Servings
NUTRITONAL INFORMATION PER SERVING:
- 150 calories
- 8 g total fat
- 4 g protein
- 17 g carbohydrates
- 66.7 mg sodium
- 2.6 g dietary fiber
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