Recipe - Thyme-Fig Fruitcake

One half cup Unsweetened apple juice
One half teaspoon Dried thyme
1 cup Finely chopped dried figs
1 One fourth cup Flour
One fourth cup Cornmeal
2 teaspoon Baking powder
One fourth teaspoon Baking soda
6 tablespoon Vegetable oil
2 tablespoon Sugar
1 Egg
One fourth cup Pine nuts, toasted

Combine the apple juice, thyme, and figs in a bowl. Set aside for 10
minutes. Stir together the flour, cornmeal, baking powder, and
baking soda in a bowl.

Beat the oil, sugar and egg until well blended. Pour the egg mixture
into the flour. Add the pine nuts and fig mixture. Beat well.

Pour the batter into an oiled and floured 9inch round (or 8 inch
square) baking pan. Bake in 350 F oven for 40 to 50 minutes. Cool
for 5 minutes in the pan. Remove from pan and cool thoroughly.

1/12 recipe 190 calories, 1 bread, 1 fruit, 1 One half fat exchange 27
grams carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg
potassium, 23 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