Rice Ball Snacks

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.
Nutritional Analysis
Per Serving:
Calories:  300
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

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