Festive Fruit & Nut Balls

Preparation

1. Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170°F on an instant-read thermometer and when a spoon is pulled through it, it leaves a clear trail. This will take 6 to 14 minutes, depending on how hot your stove's "medium-low" setting is.
2. Remove from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.
3. With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator.

Tips & Notes

• Make Ahead Tip: Place on wax paper; store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.

Nutrition

Per cookie: 64 calories; 3 g fat (1 g sat, 1 g mono); 12 mg cholesterol; 9 g carbohydrates; 1 g protein; 1 g fiber; 9 mg sodium; 49 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate (other), 1/2 fat

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