Ingredients
1 (17-1/4 oz.) puff pastry dough
1 egg, well beaten
1 cup white zinfandel wine*
1/2 cup Agave Nectar
1 stick (3-inch) cinnamon
3 whole cloves
1 slice (1/4-inch) fresh ginger root
3 medium apples, pared, cored and sliced
Whipped cream or low-fat dairy sour cream

Directions
Cut two 5-inch hearts out of puff pastry. Cut 1/2-inch wide strips of pastry from remaining dough. Brush edges of hearts with beaten egg. Twist and line edges of hearts with dough strips, joining ends of strips with egg mixture as necessary. Bake according to package directions. When golden and baked, remove or push down puffy centers of hearts to allow space for apple filling. Bring wine, Agave Nectar and spices to boil in 9- to 10-inch skillet; reduce heat, cover and simmer 10 to 15 minutes. Add apples in one layer, return mixture to boil and simmer 10 to 15 minutes or until apples are tender. Carefully remove slices from liquid and drain thoroughly. Reduce liquid until syrupy; cool. Brush bottom of crust with syrup; arrange poached apples over syrup. Serve with dollops of whipped or sour cream.

*If desired, apple juice may be substituted for wine.

Nutritional Information Per Serving
Calories: 837 Calories from Fat: 51% Carbohydrates: 94.3 g Cholesterol: 53 mg Dietary Fiber: 3.5 g Fat Total: 45 g Protein: 6.4 g Sodium: 525 mg

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Ingredients
8 yellow or white onions
1 teaspoon salt
1/2 teaspoon paprika
2 Tablespoons butter or margarine, melted
1/4 cup tomato juice
3 Tablespoons Agave Nectar

Directions
Cut onions in half crosswise. Place in greased large shallow casserole. Combine salt, paprika, melted butter, tomato juice and Agave Nectar. Pour over onions. Cover dish and bake at 300°F for 1 hour or until onions are tender.

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Ingredients
2 whole boneless, skinless chicken breasts, halved
2 Tablespoons flour
1 egg
2 teaspoons soy sauce
1/2 teaspoon black pepper
3/4 cup finely ground almonds
3/4 cup corn flake crumbs, crushed
1 Tablespoon Vegetable oil
1/2 cup apple juice
juice of 1 lime
2 teaspoons cornstarch
1/4 cup Agave Nectar


Directions
Place chicken breasts between two sheets of plastic wrap or waxed paper. Flatten chicken to 1/2 inch thickness. Dip chicken in flour and shake off excess. Set aside. Combine the egg, soy sauce and pepper in a shallow dish; set aside. In another shallow dish combine ground almonds and corn flake crumbs. Dip chicken in egg mixture to coat and in almond mixture, pressing so the coating adheres to both sides. Brown chicken on both sides in oil in a non-stick skillet over medium-high heat, until chicken is no longer pink and juices run clear when cut with a knife. Remove chicken; set aside. Combine apple juice, lime juice and cornstarch. Add mixture to skillet. Add Agave Nectar. Cook and stir until thickened and bubbly. Serve chicken with sauce.

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Ingredients
1 cup slivered almonds
1/4 cup Agave Nectar

1 Tablespoon butter
1 Tablespoon grated orange peel
Dash salt
2-1/2 cups corn flakes

Directions
Combine almonds, Agave Nectar, butter, orange peel and salt in heavy frying pan. Cook over low heat, stirring constantly, until almonds are golden. Remove from heat. Add corn flakes and mix carefully. Spread on buttered baking sheet. When cool, break into small pieces.

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Ingredients
1/2 cup semi-sweet chocolate chips, melted
1 9-inch baked pie shell
1/3 cup whipping cream
3 Tablespoons honey
2 Tablespoons almond flavored liqueur
1/2 teaspoon vanilla
1/8 teaspoon salt
1-1/2 baskets fresh strawberries, washed and hulled
2 Tablespoons Agave Nectar

1/2 cup red currant jelly, melted
1 package (8 oz.) cream cheese

Directions
Spread melted chocolate over bottom of baked pie shell. Chill. Beat cream cheese with whipping cream, 3 Tablespoons Agave Nectar, almond liqueur, vanilla and salt. Spoon over chocolate. Chill 30 minutes. Combine strawberries with 2 Tablespoons honey and melted jelly. Toss gently to coat berries completely. Arrange over cream cheese filling. Refrigerate until ready to serve. Best served within 2 to 3 hours.

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Ingredients
3 Tablespoons butter or margarine, melted
2/3 cup Agave Nectar, divided
1/4 cup flaked coconut
1/3 cup canned crushed pineapple, well drained
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon Mexican Vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt

Directions
In small mixing bowl, blend together butter and 1/3 cup Agave Nectar. Add coconut and pineapple. Mix thoroughly. Set aside. In small bowl of electric mixer, place remaining 1/3 cup Agave Nectar and shortening. Blend on low speed. Add egg, milk and Mexican Vanilla. Beat on low speed until well blended, scraping sides and bottom of bowl several times. Add flour, baking powder and salt. Continue to mix on low speed until dry ingredients are moistened. Beat on medium speed for 2 minutes. Grease 8-inch square baking pan. Dust bottom with flour. Spread batter in prepared pan. Spoon Agave-coconut mixture carefully over top of batter, spreading evenly. Bake at 350°F for 30 to 35 minutes or until cake tests done in center. Serve warm.

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Ingredients
2 cups dry navy beans
1/2 teaspoon ginger
1 cup chopped white onion
1/2 cup sour cream
1/4 teaspoon pepper
1-1/2 teaspoon salt
2-1/2 Tablespoons Agave Nectar
1 cup boiling water

Directions
Cover beans in hot water; soak for 2 hours. Bring to boil in same water and add ginger. Simmer 1 hour, adding more water if necessary to keep beans covered. Drain. Turn beans into slow-cooker pot or casserole. Stir in onion, sour cream, pepper, salt, Agave Nectar and boiling water. Cover and cook on medium setting 4 hours for slow cooker pot or bake in 350°F oven 2 hours.

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Ingredients
2 cups plain yogurt or dairy sour cream
3 Tablespoons Agave Nectar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 lb. natural or tropical trail mix, nuts, dried fruits, coconut
3 large oranges, peeled and separated into segments
3 bananas, peeled and thinly sliced
3 pears, cored and sliced
2 grapefruits, peeled and separated into segments

Directions
Combine yogurt, agave nectar and spices in small bowl. Combine remaining ingredients in large serving bowl. Pour dressing over fruit mixture and toss lightly. Cover and chill 2 to 4 hours. Toss before serving.

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