"This tasty topping is meant to be enjoyed in tablespoon-size servings on top of low-fat or nonfat plain yogurt, fat-free or reduced-fat cottage cheese, or part-skim ricotta. Made in a large batch, it can be stored in an airtight container in the refrigerator for up to 1month. Or, place half in a zip-top freezer bag, press out the air, seal tightly, and freeze for up to 3 months-no defrosting necessary, just scoop out and use."
One of our favorite uses for this topping is a "healthy" banana split. Just split a banana in two and place in bowl. Top with non-fat plain Greek yogurt, homemade chocolate sauce (we make our own using dark chocolate), Tru-Whip (a non-dairy whipped topping made with only good for you ingredients: I found some in Harmon's and I also had Broulims order some in for me and keep it in stock), and the Nutty Granola Topping. Delicious!!
1/2 cup slivered almonds
1/2 cup unsweetened coconut
1/2 cup flaxseed
1/2 cup pecans, chopped
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup walnuts, chopped
2 tablespoons trans fat-free margarine (Earth Balance or Smart Balance)
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 tablespoons chia seeds
Heat the oven to 325 degrees
In a large bowl, combine almonds, coconut, flaxseed, pecans, pumpkin seeds, sunflower seeds, and walnuts.
In a small sausepan, melt margarine over low heat. Remove the pan from the heat and whisk in cinnamon and vanilla. Pour over nut mixture and toss to combine.
Spread mixture on a baking sheet and bake, tossing every 5 minutes, for 20 to 25 minutes, or until lightly golden. Do not overcook. Cool on a rack. Store in an airtight container in the refrigerator for up to 1 month, or freeze for up to 3 months.
I always double this recipe and freeze half. I enjoy having a tablespoon of the topping, just plain, for a snack. It is also good on a banana or celery spread with peanut butter.
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