| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Diabetic, Desserts, Beans |
24 |
Servings |
INGREDIENTS
| 24 |
|
Gluten-fr.unbaked tartshells |
|
|
FILLING |
| 1 |
c |
Cooked white kidney beans |
| 1/2 |
c |
Maple syrup |
| 2 |
|
Eggs |
| 1/3 |
c |
Brown sugar |
| 1/4 |
c |
Butter or margarine, melted |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
NOTE: Gluten-free pastry made with bean flour is lower in fat than
regular pastry.
Combine all ingredients except raisins in a food processor or blender.
Divide raisins evenly among tart shells. Pour filling over raisins,
filling medium-size tart shells 3/4 full.
Bake at 350 F for 20 minutes or until crust is golden brown and
filling set. Makes 24 tarts.
1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats & oils choice 5
grams total fat, 1 gram saturated fat, 17 mg cholesterol, 2 grams
protein, 17 grams carbohydrate, 46 mg sodium, 158 mg potassium.
Moderate fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier Feb 94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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