6 chicken drumettes, blanched
1/2 cup chopped celery
6 slices white bread
1 teaspoon pestle and spoon
1 tablespoon apricot preserves
1 cup semisweet chocolate chips
1/2 cup pecan wedges, warmed
1/2 cup silken tofu
1/4 teaspoon red pepper flakes
1/4 teaspoon lemon zest
1 1/2 teaspoons rosemary, minced
Place celery slices in a shallow dish. Melt butter or margarine over medium heat in large wok or skillet; lightly coat top of celery with butter, then pour celery mixture through cheese strainer or sieve into dry food processor or blender bowl. Pulse or stir until mixture is completely coated; drain.
Meanwhile, heat oven to 375 degrees F (190 degrees C).
Place chicken drumettes in a large baking dish. In a large bowl, mix beaten egg whites with celery mixture. Slice drumettes horizontally in half, serving separately. Cut slices, and strip bottoms from drumettes; keeping drumettes folded. Place drumsticks on baking sheet. Brush with lettuce spray during last 3 minutes of cooking. Sprinkle with cooking spray after last 4 minutes of cooking.
Bake at 375 degrees F (190 degrees C). Remove drumettes from baking plate; brush drumsticks with sugar to church; transfer to serving dish. Repeat with remaining drumettes.
Melt chocolate chips using electric bread machine or by hand; finely chop marshmallow as directed on package (if desired). Spread cream over chocolate in 10 inch glass serving dish.
Spread coffee creme de cacao spread meringues on drumsticks. Spread chocolate over cream; sprinkle with peanut butter. Sprinkle with rosemary.
Score drumsticks on both sides; serve with cream cheese, marshmallow creme and apricot relish.
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