| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Diabetic, Cooky/bars |
77 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; |
| 1/2 |
c |
Granulated sugar replacement |
| 1 |
ts |
Vanilla extract; |
| 1/4 |
c |
Slim milk; |
| 2 |
oz |
Baking chocolate; melted |
|
ds |
Salt; |
| 1 |
c |
Cake flour; |
| 1/3 |
c |
Hazelnuts; coarsly chopped |
INSTRUCTIONS
Beat eggs until thick and lemon-colored. Gradually add sugar
replacement. Beat in vanilla extract and skin milk. Add the melted
chocolate, salt, and hazelnuts. Spread in well-greased, paperlined
11 x 17-in. pan. Bake at 350 degrees for 25 to 30 miuntes. Remove
from pan and cut into 1in squares.
Food Exchange per serving: 2 squares: 1/2 STARCH/BREAD EXHANGE + 1
FAT EXCHANGE CALORIES; 2 SQUARES: 29(SAY WHAT)
Source: The Chocolate Diabetes 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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