Recipe - Fruit Candy Bars

1 Envelope unflavored gelatin
One fourth cup (60 mL) water
1 cup (250 mL) dried apricots
1 cup (250 mL) raisins
1 cup (250 mL) pecans
1 tablespoon (15 mL) flour
2 tablespoon (30 mL) orange peel (grated)
1 teaspoon (5 mL) rum extract

From: kyoung@prstorm.bison.mb.ca (kyoung)

Date: Thu, 26 Aug 93 10:52:09 +0200
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir
until gelatin is completely dissolved. Combine apricots, raisins, pecans,
flour and orange peel in blender or food processor, working until finely
chopped. Add to gelatin mixture. Add rum extract and stir to completely
blend. Line 8in. (20 cm) square pan with plastic wrap or waxed paper.
Spread fruit mixture evenly into pan, and set aside to cool completely
until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap
individually.

Exchange 1 bar: 1 fruit, One half fat. Calories 1 bar: 68.

REC.FOOD.RECIPES ARCHIVES

/MISC

DIABETIC RECIPE

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