The fact is, there is a “course” that addresses every issue we will ever face. The Teacher loves to meet one-on-one with His students, so that He can tailor the course to our needs. He is willing to hold class every day that we are willing to meet. We already have the Textbook, which was written by the Teacher Himself. Parts of it can be difficult to grasp. But the Teacher is always available – twenty-four hours a day – to help us understand.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
		Diabetic, Desserts, Cooky/bars	54	Servings

INGREDIENTS

16	oz	Sour cherries; pitted
8	oz	No-sugar chocolate cake mix;
2	tb	SUGAR REPLACEMENT;

INSTRUCTIONS

Drain cherries very well.  Combine cake mix, cherries and sugar
replacement in mixing bowl.  Stir to blend thoroughtly.  Spread
batter in well-greased 9-inch pan.  Bake at 375 degrees for 20-25
minutes. Cut into 1 X 1 1/2 bars.
Food Exhancge per serving: 1/4 STARCH/BREAD EXCHANGE
Source:  The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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