| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candy | 24 | Servings | ||
INGREDIENTS
| 1 | Envelope unflavored gelatin | |
| 1/4 | c | (60 mL) water |
| 1 | c | (250 mL) dried apricots |
| 1 | c | (250 mL) raisins |
| 1 | c | (250 mL) pecans |
| 1 | tb | (15 mL) flour |
| 2 | tb | (30 mL) orange peel (grated) |
| 1 | ts | (5 mL) rum extract |
INSTRUCTIONS
From: [email protected] (kyoung) Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually. Exchange 1 bar: 1 fruit, 1/2 fat. Calories 1 bar: 68. REC.FOOD.RECIPES ARCHIVES /MISC DIABETIC RECIPE From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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