| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Diabetic, Desserts, Cooky/bars |
24 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar; |
| 1/2 |
c |
Vegetable oil; |
| 1 |
|
Egg; |
| 1 |
c |
Pumpkin; cooked or canned |
| 1 1/2 |
c |
Whole wheat flour; |
| 3 |
ts |
Baking powder; |
| 1/2 |
ts |
Baking soda; |
| 1/4 |
ts |
Ground nutmeg; |
| 1 1/2 |
ts |
Ground cinnamon; |
| 1/4 |
ts |
Ground cloves; |
| 1/2 |
c |
Orange juice; |
| 1/2 |
c |
Walnuts; chopped |
| 1/2 |
c |
Raisins; |
| 1/4 |
c |
Coconut; |
INSTRUCTIONS
Cream together the sugar, oil, egg and pumpkin until light and
fluffy. Stir in the dry ingredients and orange juice. Add the nuts
and raisins. Stir to blend.
Pour into a lightly oiled 13 by 9 inch baking pan. Sprinkle on the
coconut. Bake in 350 F oven for 25 to 30 minutes. Cool the pan
completely on a wire rack for 5 minutes. Cut into bars.
1 bar - 114 calories, 1 bread, 1 fat exchange 13 grams carbohydrate, 2
grams protein, 7 grams fat 52 mg sodium, 104 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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