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Currant Bars

Diabetic.Foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1093 Calories from Fat 147

% Daily Value*

Total Fat 26 g39.5%

Saturated Fat 3.7 g18.3%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 297 mg12.4%

Total Carbohydrates 190 g63.2%

Dietary Fiber 9 g35.8%

Sugars 25.2 g

Protein 31 g61.4%

Vitamin A 15.9% Vitamin C 36.3%

Calcium 21.9% Iron 53.1%

*Based on a 2000 Calorie diet

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Currant Bars Recipe