Per serving:


Nutrition Facts

Serving Size: 1
Servings per Recipe: 12
Amount Per Serving 
Calories 108
Calories from Fat 58
 % Daily Value*
Total Fat 6g10%
  Saturated Fat 2g8%
  Mono Fat 4g 
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbs 12g4%
  Dietary Fiber 2g8%
  Sugars 4g 
Protein 2g 
Iron5%
Calcium3%
Vitamin C0%
Vitamin E12%
Vitamin A2%
Selenium2%
Manganese15%
Copper10%
Zinc3%
Folate1%
Pantothenic acid1%
Niacin2%
Riboflavin6%
Potassium4%
Phosphorus6%
Magnesium9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Chocolate Covered Sugar Plums

California Dried Plum Board

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A perfect holiday treat.
Diet Types: Low Sodium, Vegetarian
Ingredients:
  • 3/4 cup chopped toasted sliced almonds, chopped roasted peanuts or toasted flaked coconut
  • 1/2 cup semi-sweet chocolate morsels
  • 12 pitted dried plums
    •
    Serves: 12
    Cooking Time: Under 30 minutes
    Instructions:
    Line baking sheet with aluminum foil or wax paper; set aside. Place almonds on large plate; set aside. Melt chocolate in small heatproof bowl, set over simmering water, stirring occasionally. (Chocolate should be fluid and barely warm.) Using fork, dip each dried plum into chocolate; drain excess. Roll in toppings, as desired. Place on prepared baking sheet; refrigerate until set. When chocolate has hardened, transfer to jars or containers for gift giving. Store, covered, in cool place, away from direct sun or heat. Tip: to toast almonds, arrange in even layer on baking sheet. Bake in 350 degree oven 5-7 minutes or until lightly browned.

     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.