Yield: 54 servings
Measure | Ingredient |
---|---|
16 ounces | Sour cherries; pitted |
8 ounces | No-sugar chocolate cake mix; |
2 tablespoons | SUGAR REPLACEMENT; |
Drain cherries very well. Combine cake mix, cherries and sugar replacement in mixing bowl. Stir to blend thoroughtly. Spread batter in well-greased 9-inch pan. Bake at 375 degrees for 20-25 minutes. Cut into 1 X 1½ bars. Food Exhancge per serving: ¼ STARCH/BREAD EXCHANGE
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master