Ingredients:
4 teaspoons reduced-calorie margarine
20 marshmallows
2 cups corn flakes
24 dried apricot halves, chopped
1/2 cup unsalted sunflower seeds
1/4 cup sliced unblanched almonds
4 pitted dates, chopped
2 tablespoons sesame seeds
1/4 teaspoon vanilla extract
Directions:
Spray a 10×6″ baking pan with nonstick cooking spray.
In a large nonstick saucepan over low heat, melt the margarine.
Add the marshmallows and cook, stirring constantly until the marshmallows are melted, about 5 minutes.
Remove from the heat; stir in the cornflakes, apricots, sunflower seeds, almonds, dates, sesame seeds and vanilla.
With moistened hands, press the mixture evenly into the baking pan.
Refrigerate covered until firm at least 30 minutes.
The cooking time is the 5 minutes cooking plus the 30 minutes in the fridge.
Servings: 12
Time preparation: 10 min.
Time total: 45 min.