Cottage Cheese Bars
|Low fat cottage cheese||1 Cup (16 tbs)|
|Low fat milk||1⁄4 Cup (4 tbs)|
|Granulated fructose||1 Teaspoon|
|Granulated sugar replacement||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Margarine||1⁄3 Cup (5.33 tbs)|
|Granulated fructose||2 Teaspoon|
|Granulated sugar replacement||2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Quick-cooking oatmeal||2 Cup (32 tbs)|
Filling: Combine cottage cheese, milk, cornstarch, fructose, sugar replacement, and spices in a saucepan.
Stir to completely dissolve cornstarch.
Place saucepan over medium heat, and stir until mixture comes to a full rolling boil.
Remove from heat.
Stir occasionally until mixture has cooled.
Base: Cream margarine, fructose, and sugar replacement.
Beat in egg white.
Add flour and baking powder.
Blend in 1% cup (440 mL) of the oatmeal.
Press three-fourths of the base mixture into the bottom of a 9 x 9 in. (23 x 23 cm) shiny baking pan.
Spread with cooled cottage cheese filling.
Add remaining 1/4 cup (60 mL) of the oatmeal to the remaining base mixture.
Crumb with a fork or with your hands.
Sprinkle crumb mixture over cookie surface.
Bake at 350°F (175°C) for 25 to 30 minutes.
Cool on cooling rack.
Cut into 36 bars.