Recipe - Chanukah Gelt

18 lg Apricot halves
One half cup Bittersweet chocolate broken
into bits or chocolate
chips

Source: Vegetarian Times, Dec. 1996

Recipes presented by Catherine Censor Shemo, managing editor of Vegetarian
Times.

In small microwavesafe dish, melt chocolate on high 1 One half to 2 minutes,
stopping cooking every 30 seconds to stir. Do not overcook or chocolate
will burn. Alternatively, melt chocolate in double boiler over very low
heat until just liquid, being careful not to overcook.

Dip apricots in chocolate, covering approximately half the apricot. Place
dipped apricots on cookie sheet covered with wax paper; chill in
refrigerator until chocolate hardens, about 20 mninutes.

Per serving (3 apricots): 140 cal; 2g prot; 4g fat; 23g carb; 0 chol;
3 mg sod; 3g fiber, vegan.

Posted to JEWISHFOOD digest V96 #86

Date: Mon, 25 Nov 1996 22:43:15 0600 (CST)

From: "Natalie Frankel" Natalie.Frankel@mixcom.com