Diabetes Recipes

Raspberry Almond Bars

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Raspberry Almond Bars
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Nutrition Facts

Makes: 24 Serving(s)


Amount Per Serving


Calories: 116


Total Fat: 6g


Cholesterol: 9mg


Sodium: 59mg


Total Carbohyrdates: 15g


Protein: 2g


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About

This Recipe Makes: 24 Serving(s)

Summary

You don't need to worry whether raspberries are in season for these bars as the recipe uses seedless raspberry spreadable fruit. Add the walnuts or pecans for a nice nutty crunch.

What you'll need

  • 2 cup flour
  • 1/3 cup measurable sweetener or 12 packets
  • 1/8 tsp. salt
  • 8 tbsp. cold margarine cut into pieces
  • 1 med egg
  • 1 tbsp. skim milk or water
  • 2 tsp. grated lemon peel
  • 2/3 cup seedless raspberry spreadable fruit
  • 1 tsp. cornstarch
  • 1/2 cup sliced toasted almonds or walnuts or pecan pieces

Instructions

  • Step 1
    Combine flour, sweetener and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in egg, milk and lemon peel. Mixture will be crumbly.
  • Step 2
    Press mixture evenly into bottom of greased 11-by-7-inch baking dish. Bake in preheated 400-degree oven until edges of crust are browned, about 15 minutes. Cool on wire rack
  • Step 3
    Mix spreadable fruit and cornstarch in small saucepan; heat to boiling. Boil until thickened, stirring constantly, one minute; cool slightly. Spread mixture evenly over cooled crust; sprinkle with almonds. Bake in preheated 400-degree oven until edges of crust are browned, about 15 minutes. Cool on wire rack; cut into bars. (Recipe makes 24 bars)

Diabetic Exchanges

  • Starch: 1
  • Fat: 1