Raspberry-Almond Bars from Healthy Diabetic Recipes

Raspberry-Almond Bars Recipe

Recipe Ingredients:

2 cup All-purpose flour
3 1/2 tsp Equal Measure
Or
12 package Equal sweetener
1/8 tsp Salt
8 tbsp Cold Margarine, cut into
Pieces
1 large Egg
1 tbsp Skim milk or water
2 tsp Grated lemon rind
2/3 cup Seedless raspberry
Spreadable fruit
1 tsp Cornstarch
1/2 cup Chopped toasted almonds,
Walnuts or pecans

Recipe Instructions:

DIRECTIONS:
Combine flour, Equal Measure, and salt in medium bowl,
cut in margarine with pastry blender until mixture
resembles coarse crumbs. Mix in egg, milk and lemon
rind (mixture will be crumbly). Press mixture evenly
in bottom of greased baking dish, 11x7. Bake in 400 F
oven until edges of crust are browned, about 15
minutes. Cool on wire rack.
Mix spreadable fruit and cornstarch in small saucepan,
heat to boiling. Boil until thickened, stirring
constantly, 1 minute. Cool until warm. Spread mixture
evenly over cooled crust; sprinkle with almonds. Bake
in preheated 400 F oven until spreadable fruit is
thick and bubbly, about 15 minutes. Cool on wire
rack; cut into squares. Makes 24 squares.

Nutrition information per serving.
Calories: 116 Diabetic Food Exchanges: 1
Bread, 1 Fat 2 g Prot; 15 g carb; 6 g fat; 9 mg Chol;
59 mg sodium

All Things Equal Newsletter, formatted for MM by
A.Broaddus, 1995

Servings: 24

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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