Diabetic Recipes

Raspberry Almond Bar Cookies

No Photo

Yield: 24 bars

31% calorie reduction from traditional recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup Equal Spoonful*
  • 1/8 teaspoon salt
  • 1/2 cup cold stick butter or margarine, cut into pieces
  • 1 egg
  • 2 tablespoons water
  • 1 teaspoon grated lemon peel
  • 1 (10 ounce) jar seedless raspberry spreadable fruit
  • 3 tablespoons toasted sliced almonds

Instructions

  1. Combine flour, Equal, and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in egg, water and lemon peel. Mixture will be crumbly.
  2. Press mixture evenly onto bottom of a well-sprayed 8 inch square baking pan.
  3. Bake in preheated 350 degrees F oven for 12 to 15 minutes until edges of crust are lightly browned.
  4. Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds.
  5. Return to oven and bake for an additional 10 to 12 minutes or until raspberry fruit is bubbly.
  6. Cool completely on wire rack.
  7. Cut into bars.
  8. Store in airtight container at room temperature.

Notes

* May substitute 12 packets Equal sweetener

Nutrition

Per serving (1 bar): 86 calories; 2 grams protein; 12 grams carbohydrate; 0 grams sugar; 4 grams fat; 3 grams saturated fat; 19 milligrams cholesterol; 16 milligrams sodium; 0 grams fiber

Exchanges: 1 starch, 1/2 fat

Attribution

Recipe and photo credit: Equal Sweetener



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