Healthy Dried Fruit Sprinkles Recipes

Steps:

• Place almonds and coconut in food processor and grind until very fine. Add dried fruit and process until finely chopped. Keep in a covered container or zip lock bag in fridge.
• Use in place of sugar over hot or cold cereal.

Steps:

• Pulse raspberries in a food processor until finely ground (you should have a scant 1/4 cup). Sift powdered sugar and raspberry powder through a very fine-mesh sieve into a medium bowl; discard raspberry seeds.
• Whisk dried egg whites and 1 Tbsp. warm water in a small bowl until frothy. Whisk in salt.
• Pour egg white mixture into raspberry mixture and stir with a spatula until thick but fully incorporated. Stir in lemon extract. Mixture should be smooth, satiny, and very thick; if it seems too stiff to stir, add 1/2 tsp. water.
• Fit a pastry bag with a #2 round icing tip, if using. Transfer mixture to pastry bag or plastic bag (cut off 1 corner before piping to make a very small opening). Pipe long, straight lines, small hearts, dots, letters, or any other favorite shape onto a parchment-lined rimmed baking sheet.
• Let sit at room temperature until hardened, at least 8 hours or up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven 2-2 1/2 hours). Break sprinkles piped into lines into various lengths, if desired.
• Do Ahead:
• Sprinkles can be made 1 week ahead; store in an airtight container at room temperature.

Steps:

• In a bowl, fold together yogurt, whipped topping and half of the sprinkles. Cover and refrigerate for 20 minutes. Just before serving, top with remaining sprinkles. Serve with fruit.