| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Diabetic, Desserts, Cooky/bars |
18 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Apricot 100% fruit spread |
| 1/2 |
c |
Butter; melted |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Flour |
| 2/3 |
c |
Oats |
| 1 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
ts |
Cinnamon, ground |
| 1/4 |
ts |
Allspice, ground |
| 1/8 |
ts |
Mace, ground |
INSTRUCTIONS
Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread,
butter, and vanilla. Add flour, oats, baking powder, salt, and
spices; mix well. Spread dough into greased 12"x8" baking dish. Bake
18 minutes, until golden brown and firm to touch.
Cool completely on wire rack. Cut into 18 bars. Store in tightly
covered container.
Nutrition information per bar: 130 calories, 2 gm protein, 17 gm
carbohydrate, 6 gm fat, 37 mg cholesterol, 119 mg sodium, 2/3
diabetic starch/bread exchange, 1 diabetic fat exchange, 1/2 diabetic
fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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