|Low calorie margarine||1⁄2 Cup (8 tbs)|
|Granulated fructose||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon (Finely Grated)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Currants||1⁄3 Cup (5.33 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Beat margarine until light and fluffy.
Scrape down bowl; then add fructose and beat for at least 1 minute.
Mixture should be creamy.
Beat in lemon peel and egg.
Beat in egg white.
Combine flour and baking powder in a bowl; stir to mix.
Add to creamed mixture, and beat until completely blended.
Lightly spray a 13 x 9 in. (33 x 23 cm) cookie sheet or pan with vegetable-oil spray.
Transfer cookie dough to pan.
Spread evenly over bottom of pan.
To ease spreading, dampen a knife in a glass of hot water.
Sprinkle surface of dough with currants and almonds; press them into the dough.
Bake at 350°F (175°C) for 12 to 13 minutes.
Remove pan from oven.
Sprinkle with aspartame sweetener.
Cut into 35 bars.
Cool in pan on a rack.
Remove bars from pan when cool.