Yield: 1 Servings
|¾ cup||Chopped dried apples|
|¾ cup||Chopped dried apricots|
|3½ teaspoon||Equal Measure or 12 packets of Equal sweetener|
|5 tablespoons||Oleo; softened|
|1¾ teaspoon||Equal Measure or 6 pkts. of sweetener|
|1¾ cup||All purpose flour|
|½ teaspoon||Baking soda|
From the Equal Sweetener cook booklet.
Heat apples, apricots, 3½ tsps. Equal Measure and water to boiling in a saucepan; reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 mins. Process mixture in a food processor until smooth; cool.
Beat oleo and 1 ¾ tsps. Equal Measure in medium bowl until fluffy; beat in egg, egg whites, and vanilla. Mix in combined flour, baking soda, and salt. Divide dough into 4 equal parts; roll each into a log about 5 inches long. Refrigerate, covered, until firm, about 2 hours.
Roll 1 piece dough on floured board into rectangle 12x4 inches. Spread ¼ of the fruit filling in a 1 ½-inch strip in the center of dough. Fold sides of dough over filling, pressing edges to seal. Cut filled dough in half an place on greased cookie sheet. Repeat with remaining dough and fruit filling.
Brush top of dough lightly with milk; bake in preheated oven to 400 F.
until lightly browned, 10-12 mins. Remove from pan and cool on wire racks; cut into 1 ½-inch bars. Store in an airtight container.
Makes 2 ½ dozen-21 percent calorie reduction from traditional recipe. 70 cal., 1 gm. pro., 12 gm. carbo., 2 gm. fat, 7 mg. chol, 72 mg. sodium.
Diabetic food exchange: ½ fruit, ½ bread, ½ fat Posted to Bakery-Shoppe Digest V1 #419 by "William & Evelyn Hall" <wchall@...> on Nov 26, 1997