Serves: 48
Total Calories: 20
1. In large bowl stir together pineapple juice concentrate and corn syrup. Stir in cookies, raisins and nuts. Mix with hands until combined.
2. Shape mixture into 1-inch balls. Roll in powdered sugar. Store tightly covered in refrigerator.
*NOTE: To toast nuts spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Tropical Fruit Balls recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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