Name: Fruit Candy Bars
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

In Christ, as a great storehouse, lie all the riches of spiritual wisdom, the massive ingots of solid gold which when coined into creeds and doctrines are the wealth of the Church. All which we can know concerning God and man, concerning sin and righteousness and duty, concerning another life, is in Him Who is the home and deep mine where truth is stored... The central fact of the universe and the perfect encyclopedia of all moral and spiritual truth is in Christ, the Incarnate Word, the Lamb slain, the ascended King.

Alexander MacLaren

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: kyoung@prstorm.bison.mb.ca (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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