| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cooky/bars, Desserts, Diabetic | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Cranberries, chopped finely |
| 1 | Oranges, ground with skins | |
| 1/4 | c | Raisins |
| 2 | T | Brown sugar |
| 2 2/3 | T | Margarine |
| 1 | Egg | |
| 1/2 | t | Vanilla |
| 1/2 | c | Whole wheat flour |
| 1/2 | c | All-purpose flour |
| 1 | t | Baking powder |
INSTRUCTIONS
This is half of the original recipe with pan size adjusted. Combine the cranberries, oranges, raisins, and brown sugar in a mixing bowl. Set aside. Cream the margarine until light and fluffy. Add egg and beat well. Blend in the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the cranberry mixture and pour the batter into a greased 8 inch square baking pan. Bake at 350 F for 30 to 40 minutes or until browned on top. Cool in the pan on a wire rack. Cut into bars. One bar - 86 calories, 1 fruit exchange, 1/2 fat exchange 14 grams carbohydrate, 2 grams protein, 3 grams fat 55 mg sodium, 78 mg potassium, 11 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 15.5mg
Sodium: 79.3mg
Potassium: 86.4mg
Carbohydrates: 35.4g
Fiber: 2.2g
Sugar: 6.2g
Protein: 1.9g