This recipe is courtesy of Food Network
• Cooking spray
• 2 cups mini marshmallows
• 3 tablespoons unsalted butter
• 1 teaspoon light agave syrup
• Kosher salt
• 4 cups puffed-rice cereal
• 1/4 cup dried apricots, diced (about 2 ounces)
• 2 tablespoons flaxseeds, ground
• 2 tablespoons roasted unsalted hulled sunflower seeds
Spray a large metal mixing bowl with cooking spray and set aside.
Cook the marshmallows, butter, agave and 1/4 teaspoon salt in a medium saucepan over medium heat, stirring frequently, until the marshmallows are completely melted and the mixture is blended, about 3 minutes. Remove from the heat, add the puffed rice and stir to coat with the marshmallow-butter mixture.
Transfer the rice mixture to the prepared bowl and sprinkle with the apricots, flaxseeds and sunflower seeds. Stir with a wooden spoon or hands lightly coated with cooking spray. Form into 8 logs or balls (about 1/2 cup each). Let cool about 30 minutes, then wrap tightly in parchment or plastic wrap.
Total Fat: 13 grams
Saturated Fat: 6 grams
Cholesterol: 25 milligrams
Sodium: 140 milligrams
Carbohydrates: 47 grams
Dietary Fiber: 4 grams
Protein: 4 grams
Sugar: 23 grams