PEANUT BUTTER BARS
Yield: 36 pieces "The Diabetic Dessert Cookbook" by Coleen Howard INGREDIENTS: - 1/4 cup margarine - 1/2 teaspoon sugar substitute - 2 eggs - Rind of 1/2 lemon, grated - 2 cups sifted all-purpose flour - 1-1/2 teaspoons cinnamon - 1 8-ounce can salted peanuts DIRECTIONS: Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir. Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly. Cover with waxed paper and allow to dry overnight. Heat oven to 375*F. Bake the bars 12 to 15 minutes. Let cool. Nutritional Information Per Serving (per piece): Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat Dark Angel says: Angels are like stars you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
