| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Diabetic, Desserts, Cooky/bars |
28 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs; |
| 1 |
c |
Sugar;(mmmm) |
| 1/2 |
c |
Vegetable oil; |
| 1 |
c |
Pureed carrots; |
| 1 |
ts |
Vanilla; |
| 2 |
c |
All-purpose flour; |
|
|
Dry sugar sub. equal to 1/4 |
|
|
Cup sugar (optional) |
| 2 |
ts |
Baking soda; |
| 1/2 |
ts |
Salt; |
| 1/2 |
c |
Raisins; |
| 1/2 |
c |
Walnuts; |
INSTRUCTIONS
Place eggs, sugar, oil, carrots and vanilla in a mixer bowl and mix at
medium speed until creamy. Stir flour, dry sugar substitute, baking
soda, salt, cinnamon, raisins and nuts together to blend well, and
add to creamy mixture. Mix at medium speed until creamy again.
Spread batter evenly in an 11" by 15" jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 350
degrees for 25 to 30 minutes, or until bars are firm in the center.
Remove to a wire rack and cool to room temperature. Cut four by
seven.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 17g; PRO: 2g; FAT: 5g; CAL: 135
Low-sodium diets: Omit salt. Use salt-free carrot puree.
Source: Desserts for Diabetic by Mabel Cavaiani,R.D.
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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