21 Delicious Raisins and Dried Fruit Fruit Recipe ecipes s

The Sun-Maid Way to 5 A Day Recipes for Healthier Eating

Sun-Maid Raisins have always
been part of a healthful diet. Theyre 100% natural, with no fat or cholesterol. Packed with sweet fruit flavor, and dried naturally under the sun, these delightful little morsels of whole fruit goodness are filled with a wide array of essential nutrients, healthpromoting antioxidants and energy. As you try to eat more healthfully, its often the little changes you make that prove to be the most helpful. The natural goodness and versatility of raisins make them an ideal ingredient to add to everyday foods for a nutrition boost, or to simply enjoy as an energy-rich snack. One-quarter cup of raisins is equal to a full fruit serving. to the United States Department of Agricultures Dietary Guidelines. The grain-based cuisines of the Mediterranean provide great inspiration. These are simple foods, made with the best ingredients. Theyre satisfying to eat and not complicated to prepare. Recipes in this booklet have been developed with an eye toward taste, nutrition and convenience. Theyre packed with fruits, vegetables and grains. Many of the dishes can be eaten as a side dish or enjoyed as an entre. You can easily add a little lean meat, fish or poultry, if desired.

Nutrition Highlights
Nutrition information is provided as a guide to help you eat more healthfully. We show the nutrient highlights in a bar just below each recipe. When a serving of the recipe contains at least 20% of the Daily Value for a nutrient or dietary fiber, the values are shown in red.
Vitamin C 30% . Vitamin A 30% . Iron 10% Dietary Fiber 12%

5 A Day
Eating 5 or more servings of fruits and vegetables a day, exercising regularly and maintaining a healthy weight may help protect you against many chronic diseases. Its easier than you might think to reach your goal of 5 A Day. Make choices that fit your lifestyle if you are not a morning person, have a light breakfast including juice. Then have a salad for lunch with a handful of raisins on top. No time to cook every day? Make our Glazed Chicken and Raisin Pilaf for dinner, then use the leftovers in Tomorrows Salad.

For recipes that contain 10% to 19% of the Daily Value, the values are shown in black. Percent Daily Values (%DV) are used on the nutrition label of packaged goods and are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Eating is one of lifes greatest pleasures. Enjoying good food with friends and family is all the better when its good for you too.
Clockwise from top: Raisin Herb Spread, Raisin Crostini Appetizers, Marinated Sun-Maid Raisins, Spiced Tropical Fruit Salsa.

Keys to a Healthful Diet

One of the keys to a healthful diet is making grains, fruits and vegetables the foundation of meals, according

Raisin Herb Spread

Your guests will enjoy this Mediterranean-inspired appetizer. Make extra to fill decorative jars and give to your dinner guests, along with the recipe.
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Spiced Tropical Fruit Salsa

Sweet and spicy, with just the right amount of heat, our favorite salsa is the perfect way to jazz up appetizers, entrees, quesadillas and broiled fish. Use your imagination the skys the limit. 1 package (7 oz.) Sun-Maid Tropical Medley 1 2 cup apple juice 2 tablespoons cider vinegar 1 4 teaspoon ground coriander 1 8 teaspoon ground cumin Pinch cinnamon Pinch cayenne pepper 2 tablespoons apricot jam

It only takes
1/4 cup of dried

cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 3 4 cup Sun-Maid Golden Raisins 1 4 cup snipped, drained oil-pack dried tomatoes 2 tablespoons white wine vinegar 2 teaspoons snipped fresh rosemary or 1 2 teaspoon dried rosemary, crushed Cook onion and garlic in oil until soft. Add 1 2 cup water and remaining ingredients. Bring just to boiling. Reduce heat. Simmer, uncovered, until liquid is reduced to about 1 tablespoon and raisins are soft, about 7 minutes. Puree 1 2 of mixture in a food processor. Transfer to a small bowl and combine with remaining spread. Serve with celery sticks, cucumber slices, carrot rounds or crackers. Makes 16 servings.
Nutrients per serving (1 tablespoon): Calories 40; Protein 0g; Fat 1g (Sat. Fat 0g); Carbohydrate 7g; Dietary Fiber less than 1g; Cholesterol 0mg; Sodium 5mg.

fruit to give you one 5 A Day serving.

Combine Tropical Medley, juice, vinegar, coriander, cumin, cinnamon and pepper in a small saucepan or microwave-safe dish. Bring to a boil. Remove from heat. Stir in jam. Let stand 5 minutes. Store in refrigerator. Makes approx. 1 cup. Suggested Uses: Serve with grilled pork chops, shrimp or skewered chicken strips; use as a dip with tortilla chips; spoon over cream cheese, sliced Gouda or Edam and serve with crackers; stir into prepared rice pilaf just before serving.
Nutrients per serving (2-3 tablespoons): Calories 140; Protein 1g; Fat 0g (Sat. Fat 0g); Carbohydrate 36g; Dietary Fiber 1g; Cholesterol 0mg; Sodium 15mg.

Raisin Crostini Appetizers

Crostini, or little toasts in Italian, are small slices of toasted bread. Sun-Maid Cinnamon Swirl Bread makes these crostini unique and delightfully delicious. Crostini: 2 tablespoons olive oil 1 2 teaspoon minced garlic 6 slices Sun-Maid Cinnamon Swirl Raisin Bread Tapenade: 2 medium leeks (about 1-1 4 pounds) 2 teaspoons olive oil 1 2 teaspoon minced garlic 1 2 cup pitted and chopped Kalamata olives 1 tablespoon chopped fresh basil Salt and pepper

Marinated Sun-Maid Raisins

A savory combination of herbs blended with sweet, chewy raisins and extra-virgin olive oil. Spoon over baked squash, sprinkle on salads or serve with grilled lean meats to spruce up an everyday dish.
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Heat oven to 375F. Combine 2 tablespoons olive oil and 1 2 teaspoon garlic in a microwave-safe dish. Microwave on HIGH for 20 seconds to infuse garlic flavor. Place raisin bread on a baking sheet. Lightly brush top side of bread slices with garlic olive oil. Bake 6 minutes; turn and bake additional 6 minutes or until toasted. Remove from baking sheet and cool on wire rack. Cut diagonally into quarters. Makes 24 crostini. Tapenade: Trim ends and remove tough outer layers from leeks. Cut lengthwise into quarters; rinse well. Slice crosswise into 1 8-inch thick pieces, using the white and light green part to measure 2 cups. Heat 2 teaspoons olive oil in a skillet over medium heat. Saut leeks and garlic until softened, about 7 minutes. Remove from heat and stir in olives and basil. Season with salt and pepper to taste. Serve warm or at room temperature. Spoon 1 rounded teaspoonful onto each crostini and arrange on a platter, or serve tapenade with a basket of raisin crostini for guests to serve themselves. Makes about 1-1 4 cups tapenade.
Nutrients per serving (3 pieces): Calories 120; Protein 3g; Fat 13g (Sat. Fat 1g); Carbohydrate 17g; Dietary Fiber 1g; Cholesterol 0 mg; Sodium 170mg.

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cup Sun-Maid Raisins tablespoons extra-virgin olive oil tablespoons balsamic vinegar teaspoon dried oregano teaspoon dried thyme teaspoon dried rosemary teaspoon salt

Combine all ingredients in microwave-safe bowl. Microwave on HIGH 30-45 seconds until warm. Stir. Refrigerate 30 minutes or until cool. Raisins can be prepared up to 24 hours ahead and refrigerated. Makes 1 cup. Suggested Uses: Stir marinated raisins into caramelized sweet yellow onions and use as a pizza topping with mozzarella and goat cheese; or fill appetizer phyllo cups, top with goat cheese and bake until warm. For a tasty side dish, toss marinated raisins with roasted carrots during last 5 minutes of baking.
Nutrients per serving (2 tablespoons): Calories 110; Protein 0g; Fat 7g (Sat. Fat 1g); Carbohydrate 13g; Dietary Fiber less than 1g; Cholesterol 0mg; Sodium 150mg.

California Coleslaw
Coleslaw comes from the Dutch word koolsla, meaning cool cabbage. Make this salad in minutes using your food processor, then use the extra time to head outdoors for a brisk walk. Salad: 3 cups shredded cabbage 1 2 cup Sun-Maid Raisins 1 2 cup shredded carrots 1 4 cup sliced green onions Dressing: 1 3 cup low fat plain yogurt 1 tablespoon reduced-calorie mayonnaise 1 teaspoon Dijon mustard 1 4 teaspoon dill weed Salt and pepper Combine all salad ingredients. Combine all dressing ingredients and blend well. Pour dressing over salad. Add salt and pepper to taste. Toss and serve. Makes 4 servings.
Vitamin A 80% . Vitamin C 35% . Potassium 11%
Nutrients per serving (1 cup): Calories 110; Protein 3g; Fat 2g (Sat. Fat 0g); Carbohydrate 22g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 95mg.

Tropical Pasta Salad

Fruit adds a new dimension to pasta salad, not to mention a rainbow of colors, a multitude of nutrients and a tantalizing array of flavors. Rice vinegar has a mild, tangy flavor. This salad is exceptionally low in fat.

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cups cooked spiral pasta cup Sun-Maid Raisins cup cubed papaya cup cubed nectarine

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cup cubed mango cup chopped basil tablespoons seasoned rice vinegar

Combine all ingredients. Toss gently and serve. Makes 4 servings. Variation: substitute 11 2 cups cubed cantaloupe or honeydew melon for papaya, nectarine and mango.
Vitamin C 30%

Vitamin A 25% . Dietary Fiber 12% . Iron 10%

Nutrients per serving (1 cup): Calories 200; Protein 4g; Fat 0.5g (Sat. Fat 0g); Carbohydrate 44g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 160mg.

Spicy Asian Slaw

These exotic, yet commonly available ingredients, lend an Asian flair to this salad; and packaged coleslaw mix makes preparation easy. 3 2 1
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Broccoli Pasta Toss

Natural raisins give this pasta salad a delightful twist. Full of flavor and texture, our fruit and vegetable pasta salad is packed with vitamin C and health-promoting antioxidants. Salad: 1 cup small broccoli flowerets 11 4 cups cooked shell pasta 1 2 cup Sun-Maid Raisins 1 3 cup chopped red onion 1 4 cup chopped red bell pepper Dressing: 1 3 cup reduced-calorie mayonnaise 1 tablespoon cider vinegar 1 2 teaspoon sugar Salt and pepper Combine all salad ingredients. Combine all dressing ingredients and blend well. Pour dressing over salad. Add salt and pepper to taste. Gently toss and serve. Makes 4 servings.
Vitamin C 60%

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tablespoons rice vinegar tablespoons soy sauce tablespoon dark sesame oil teaspoon crushed red pepper flakes cups (8 oz.) packaged coleslaw mix (shredded fresh cabbage and carrots) cup Sun-Maid Raisins cup thinly sliced green onions cup chopped peanuts or cashews, optional

Combine vinegar, soy sauce, sesame oil and red pepper flakes. Mix well. Add coleslaw mix, raisins and green onions. Toss well. Chill at least 1 hour or up to 24 hours before serving. Sprinkle with peanuts, if desired. Makes 4 servings.
Vitamin A 160% . Vitamin C 35% . Dietary Fiber 14% . Potassium 11%
Nutrients per serving (1 cup) without nuts: Calories 130; Protein 5g; Fat 3.5g (Sat. Fat 0.5g); Carbohydrate 22g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 490mg.

Vitamin A 15%

Dietery Fiber 10%

Nutrients per serving (approx. 1 cup): Calories 200; Protein 3g; Fat 7g (Sat. Fat 1.5g); Carbohydrate 30g; Dietary Fiber 2g; Cholesterol 5mg; Sodium 170mg.

Cool Turkey Pitas

Plump and sweet, Sun-Maid Raisins or Cape Cod Cranberries add a burst of fruit flavor to these handy pita pocket sandwiches. 2 1 2 1 2 1 3 1 3 cups coarsely chopped cooked turkey or chicken cup diced celery cup diced red apple cup Sun-Maid Raisins or Cape Cod Cranberries cup low fat plain yogurt or reduced-calorie mayonnaise Salt and pepper 6 small lettuce leaves 3 pita breads (6-inch), halved

and liquid is absorbed, about 20 minutes. Remove from heat. Stir in chicken, raisins, green onions and parsley. Cover and let stand for 5 minutes. Serve hot. Makes 8 servings.
Iron 20% . Dietary Fiber 14% . Potassium 12% . Vitamin C 10%
Nutrients per serving (1 cup): Calories 350; Protein 15g; Fat 3g (Sat. Fat 0.5g); Carbohydrate 64g; Dietary Fiber 4g; Cholesterol 25mg; Sodium 500mg.

Tomorrows Salad
What could be easier yesterdays Glazed Chicken and Raisin Pilaf leftovers make todays lunch! Just add your favorite vegetables and low fat dressing, toss and you have a powerhouse of essential nutrients vitamins A and C, potassium, iron and fiber.

Combine turkey, celery, apple, raisins and yogurt or mayonnaise in a medium bowl. Season with salt and pepper to taste. Place 1 lettuce leaf in each pita half. Fill breads with turkey mixture, dividing evenly. Makes 6 servings.
Nutrients per serving (1/2 filled pita): Calories 210; Protein 17g; Fat 3g (Sat. Fat 1g); Carbohydrate 27g; Dietary Fiber 2g; Cholesterol 35mg; Sodium 210mg.

Trio Medley Salad

100% natural Sun-Maid Raisins team up with a variety of vegetables to help make eating five servings of fruits and vegetables a day easy, delicious and fun. Salad: 1 cup shredded carrots 1 cup shredded zucchini 1 cup shredded jicama* 1 2 cup Sun-Maid Raisins Dressing: 3 tablespoons light sour cream 2 tablespoons apple juice 1 tablespoon cider vinegar 2 teaspoons honey 1 2 teaspoon grated fresh ginger root Salt and pepper Combine all salad ingredients. Combine all dressing ingredients and blend well. Pour dressing over salad. Add salt and pepper to taste. Toss and serve. Makes 4 servings. *Jicama is a crunchy root vegetable found in the supermarket produce department. Remove the skin with a vegetable peeler.
Vitamin A 160% . Vitamin C 20% . Dietary Fiber 15% . Potassium 12%
Nutrients per serving (approx. 3/4 cup): Calories 120; Protein 2g; Fat 1g (Sat. Fat 1g); Carbohydrate 27g; Dietary Fiber 4g; Cholesterol 5mg; Sodium 25mg.

Glazed Chicken and Raisin Pilaf

A Mediterranean-style, one-pot meal that delivers a tasty mix of whole food goodness fruits, vegetables, grains and lean meats. 2 teaspoons vegetable oil 4 chicken breast halves, skinned, boned and cut into 3/4-inch cubes 2 tablespoons packed brown sugar 2 tablespoons soy sauce 1 2 teaspoon crushed red pepper 1 can (14.5 oz.) chicken broth 2 cups long-grain white rice 1 2 teaspoon ground cinnamon 1 4 teaspoon ground cardamom or ground ginger 1 2 teaspoon ground coriander 1 cup Sun-Maid Raisins or Fruit Bits 1 2 cup thinly sliced green onions 1 2 cup minced parsley Heat oil in Dutch oven or large deep skillet (with lid) over high heat. Add chicken and cook until browned. Reduce heat to medium. Add brown sugar, soy sauce and crushed red pepper. Stir until chicken is glazed and cooked through. Remove chicken from pan to serving bowl; set aside. Pour chicken broth and 21 4 cups water into skillet. Add rice, cinnamon, cardamom and coriander. Cover and bring to boil. Reduce heat to low and simmer until rice is tender

Clockwise from top: Glazed Chicken and Raisin Pilaf, Trio Medley Salad, Cool Turkey Pitas.

Waldorf Salad
Raisins add a moist, wonderfully chewy texture and a dark rich color to this traditional apple and nut salad. For variety, try substituting Sun-Maid Fruit Bits or Apricots (diced) for the raisins. One serving equals one 5 A Day serving.
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Mediterranean Spinach and Rice

Taste the essence of Mediterranean cuisine grains, dried fruits, fresh vegetables and olive oil. Every bite is a step toward better health. 1 1 4 1 2 1 2 1 cup long grain white rice tablespoon olive oil cloves garlic, finely chopped cup Sun-Maid Raisins cup Sun-Maid Golden Raisins pound fresh spinach leaves washed, dried and coarsely chopped 1 medium red bell pepper, thinly sliced 1 2 cup crumbled feta cheese 1 2 teaspoon pepper Salt Cook rice according to package directions, omitting oil and salt. Heat a large skillet or wok over medium heat. Add oil and garlic. Stir until garlic is light golden brown, about 2 minutes. Add raisins and cook for 1 minute. Add spinach 1 3 at a time, tossing quickly just until each addition begins to wilt. Add cooked rice, red bell pepper, feta cheese and pepper. Stir briefly to combine and season with salt to taste. Serve immediately or at room temperature. Makes 6 servings.
Vitamin A 130% . Vitamin C 100%

cup low fat plain yogurt 2 apples, diced 1 2 cup Sun-Maid Raisins 1 3 cup sliced celery 2 tablespoons chopped walnuts Lettuce leaves Combine all ingredients except walnuts and lettuce leaves. Toss well. Place on lettuce leaves and garnish with walnuts. Makes 4 servings.
Dietary Fiber 17% . Potassium 10%
Nutrients per serving (approx. 1 cup): Calories 140; Protein 2g; Fat 2.5g (Sat. Fat 0g); Carbohydrate 29g; Dietary Fiber 4g; Cholesterol 0mg; Sodium 25mg.

Moroccan Salad
This salad is the color of health. The more color a fruit or vegetable has, often the more health-promoting compounds, called phytonutrients, it contains. 1 2 1 1 2 1 4 1 4 pound baby carrots tablespoons lemon juice teaspoon sugar teaspoon paprika teaspoon ground cumin teaspoon ground cinnamon
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. Iron 25% . Potassium 20% .

Dietary Fiber 17% . Calcium 15%

teaspoon salt teaspoon cayenne pepper 1 tablespoon olive oil 1 4 cup minced parsley 1 cup Sun-Maid Raisins Lettuce leaves, optional

Nutrients per serving (3/4 cup): Calories 280; Protein 7g; Fat 5g (Sat. Fat 2.5g); Carbohydrate 51g; Dietary Fiber 4g; Cholesterol 10mg; Sodium 210mg.

Savory Brown Rice and Raisins

Sun-Maids two most popular raisins dark naturals and goldens really shine in this versatile rice dish. Serve with roasted chicken or add any diced, cooked poultry for a one-dish meal. 1 1 1 2 1 2 cup brown rice tablespoon olive oil cup chopped celery cup chopped onion
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Slice carrots, diagonally, into 2 or 3 pieces. Cook carrots in boiling water until crisptender, about 5 minutes. Drain and rinse with cold water. Drain again. Set aside to cool. Combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper in medium bowl. Stir to dissolve sugar and salt. Stir in olive oil, parsley and raisins. Add carrots and toss. Cover and refrigerate at least one hour to chill and blend flavors. Stir occasionally. Serve on lettuce leaves, if desired. Makes 6 servings.
Vitamin A 230% . Vitamin C 20% Potassium 13% . Dietary Fiber 12%
Nutrients per serving (approx. 1/2 cup): Calories 140; Protein 1g; Fat 2.5g (Sat. Fat 0g); Carbohydrate 28g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 130mg.

cup Sun-Maid Raisins cup Sun-Maid Golden Raisins cup sliced green onion Salt

Cook rice according to package directions, omitting oil and salt. Heat olive oil in a medium saucepan or skillet over medium-high heat. Add celery and onion. Cook, stirring occasionally, until onion is golden brown, about 5 minutes. Stir in raisins and green onion. Reduce heat to low. Cover and cook 5 minutes or until raisins are plump. Stir in cooked rice. Season with salt to taste. Makes 4 servings.
Dietary Fiber 14% . Potassium 10%
Nutrients per serving (3/4 cup): Calories 280; Protein 5g; Fat 5g (Sat. Fat 0.5g); Carbohydrate 54g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 25mg.

Raisin Apple Basmati Rice

Basmati rice, grown in the foothills of the Himalayas, is a fine-textured, long grain rice with a nutlike flavor and perfumed aroma. Serve with grilled lamb kabobs.
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cup basmati rice cup sliced almonds 2 teaspoons curry powder 1 medium Granny Smith apple, peeled and chopped 1 2 cup Sun-Maid Raisins 1 4 cup sliced green onion Cook rice according to package directions, omitting oil and salt. Heat a heavy skillet or saucepan over medium heat. Toast almonds shaking pan frequently until almonds are light golden brown. Add curry powder. Cook, shaking pan until curry is fragrant, 1-2 minutes. Add apple, raisins and green onion. Stir gently until mixture is heated through and coated with curry powder. Remove from heat. Stir in hot cooked rice. Season with salt to taste. Makes 5 servings.
Nutrients per serving (3/4 cup): Calories 210; Protein 4g; Fat 3 (Sat. Fat 0g); Carbohydrate 42g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 10mg.

Festive Fruit and Nut Rice

Diced tomato, raisins, apricots and pine nuts add a festive flavor to this simple rice dish. Opt for the brown rice if you like a chewier texture, a nutlike flavor, and more nutritional punch. 1
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cup long grain white or brown rice cup pine nuts or other chopped nuts teaspoons olive oil cup chopped onion clove garlic, finely chopped medium tomato, chopped cup Sun-Maid Raisins cup Sun-Maid Apricots (about 8-10), sliced into thin strips teaspoon pepper

Cook rice according to package directions, omitting oil and salt. Toast pine nuts in a large skillet over medium heat, shaking pan frequently until pine nuts are golden brown. Add oil, onion and garlic. Cook until onion begins to brown, about 5 minutes. Stir in tomato. Cook until most of the moisture evaporates. Add cooked rice, raisins, apricots, pepper and salt to taste. Stir over low heat just until combined. Makes 5 servings.
Iron 20% . Vitamin C 15% . Potassium 12% . Dietary Fiber 11%
Nutrients per serving (3/4 cup): Calories 280; Protein 6g; Fat 6g (Sat. Fat 1g); Carbohydrate 52g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 10mg.

Clockwise from top: Savory Brown Rice and Raisins, Middle Eastern Rice with Raisins, Festive Fruit and Nut Rice, Raisin Apple Basmati Rice.

Middle Eastern Rice with Raisins

At the heart of Middle Eastern cooking are the spices. Here cumin and cinnamon join rice and raisins for a traditional side dish. Garnish with toasted pita triangles and a fresh herb sprig. 2 1 2 1 1 2 1 2 1 1 2 1 8 teaspoons olive oil cup chopped onion tablespoons pine nuts cup long grain white rice teaspoon ground cumin teaspoon cinnamon can (14.5 oz.) reduced sodium chicken broth cup Sun-Maid Raisins teaspoon ground black pepper

From Sun-up to Sun-down, Sun-Maid Raisins Add a Touch of Sweetness to Everyday Healthy Eating
N Stir into yogurt. N Blend into bran muffins and N Stir into roasted vegetables. N Keep in your desk for a quick

quick breads.
N Stir into hot cereal. N Sprinkle on applesauce. N Stir into low fat cream cheese

energy-rich snack.
N Add to rice pilaf and stuffing. N Stir into mashed sweet potatoes. N Toss into fruit, vegetable or

Heat oil in a medium saucepan over medium-high heat. Add onion and pine nuts; cook until light golden brown, 3-5 minutes. Stir in rice, cumin and cinnamon. Cook, stirring occasionally, until lightly toasted and fragrant, about 3 minutes. Stir in 1 2 cup water, broth, raisins and pepper. Increase heat and bring to a boil. Cover and reduce heat to low. Cook 20 minutes. Remove from heat; let stand covered for 5 minutes. Makes 5 servings.
Nutrients per serving (3/4 cup): Calories 240; Protein 5g; Fat 4g (Sat. Fat 0.5g); Carbohydrate 46g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 230mg.

and spread on a toasted whole wheat bagel.

N Stir into low fat cottage cheese.

green salads.
N Add to tuna salad along with

grated carrots.

Maple Glazed Baked Apples

The best apples to use are Rome Beauty or McIntosh. Sun-Maid Apricots add a new dimension to the classic baked apple. Use sweet, golden yellow Mediterranean Apricots or try the slightly tangy California Apricots. medium-size, red baking apples cup Sun-Maid Raisins cup Sun-Maid Apricots (about 8-10), diced cup packed light brown sugar cup chopped walnuts or pecans, optional 1 teaspoon cinnamon 1 4 cup pure maple syrup 1 tablespoon butter or margarine, melted
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Raisin Energy Bars

Kids and grown-ups alike will love these chewy raisin granola snacks. Theyre so easy to make, youll have plenty of time to go outside and enjoy a bike ride.
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egg whites, or 2 whole eggs cup sugar 4 teaspoons vegetable oil 1 teaspoon ground cinnamon 3 4 teaspoon vanilla extract 12 3 cups plain no added fat or low fat granola* 1 cup Sun-Maid Raisins 3 tablespoons toasted wheat germ 3 tablespoons raw sunflower seeds 4 teaspoons sesame seeds

Beat egg whites and sugar in large bowl with whisk until smooth. Beat in oil, cinnamon and vanilla extract. Stir in remaining ingredients. Blend well. Coat generously a 13 x 9-inch baking pan with nonstick cooking spray. Turn raisin mixture into pan. Pat to even layer. Bake at 300F for 20 to 25 minutes or until edges are golden brown. Cool 5 minutes in pan. Loosen edges with spatula and invert onto wire rack to cool completely. Cut into 4 dozen bite-sized pieces. Store in an airtight container or pack in small plastic bags for on-the-go snacking. Makes 48 pieces. * If granola is in large clusters, place in plastic bag and crush before measuring.
Nutrients per piece: Calories 40; Protein 1g; Fat 1g (Sat. Fat 0g); Carbohydrate 7g; Dietary Fiber less than 1g; Cholesterol 0mg; Sodium 15mg.

Core apples leaving bottoms intact. Peel skin off top third of apples. Place in an 8-inch square baking pan. Add 1 tablespoon water to pan. Combine raisins, apricots, brown sugar, nuts and cinnamon. Spoon mixture into apples, mounding over top of apples and letting excess fall into pan. Combine maple syrup and butter. Spoon over top of apples. Cover pan with foil. Bake at 375F for 30-40 minutes or until apples are tender. Serve warm or at room temperature with maple sauce. Makes 4 servings.
Dietary Fiber 25% . Potassium 14% Vitamin C 10% . Iron 10%
Nutrients per serving (1 apple) without nuts: Calories 270; Protein 1g; Fat 3g (Sat. Fat 2g); Carbohydrate 63g; Dietary Fiber 6g; Cholesterol 10mg; Sodium 40mg.

2002 Sun-Maid Growers of California 41143-91915R (2/09) 25M