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Deep Chocolate, Dried Blueberry, and Pistachio Bark

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    Besides its deliciously rich flavour, it’s a smart idea to choose dark chocolate, as it contains more antioxidants. Be sure to read the label and choose bars that are 70 percent cocoa or more. This is a great recipe for people who don’t love baking but want to make a decadent treat.

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    7 oz (200 g) 70% dark chocolate, chopped
    1 tsp (5 mL) finely chopped grated lime peel
    1/2 cup (125 mL) coarsely chopped dried blueberries*
    1/4 cup (60 mL) finely chopped shelled pistachios

    *Note: this recipe also works well with cherries.

    Line baking sheet with parchment paper and stash in freezer or fridge while preparing bark (chocolate will set faster if the pan is cold).

    Melt chocolate in double boiler or small metal bowl set over pan of simmering water. Stir often. When completely melted, stir in lime.

    Retrieve baking sheet from freezer or fridge. Tip chocolate mixture into centre of parchment and spread out into rectangle. Sprinkle with blueberries, then pistachios. Let cool completely or refrigerate until firm. Break into 12 pieces.

    Makes 12 servings.

    Each serving contains: 113 calories, 2 g protein; 7 g total fat (4 g sat. fat, 0 g trans fat); 10 g total carbohydrates (8 g sugars, 2 g fibre); 10 mg sodium

    source: "Cookie Swap!", alive #362, December 2012

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    Deep Chocolate, Dried Blueberry, and Pistachio Bark

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