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Currant Bars

Diabetic.Foodie's picture
  Low calorie margarine 1⁄2 Cup (8 tbs)
  Granulated fructose 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Teaspoon (Finely Grated)
  Egg 1
  Egg white 1
  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)
  Aspartame 2 Teaspoon

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.

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Currant Bars Recipe