RASPBERRY-ALMOND BARS Source: "1,001 Delicious Desserts for People with Diabetes" 2 cups all-purpose flour 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener 1/8 teaspoon salt 8 tablespoons cold margarine, cut into pieces 1 large egg, beaten 1 tablespoon fat-free milk or water 2/3 cup seedless raspberry spreadable fruit 1 teaspoon cornstarch 1/4 to 1/3 cup finely chopped almonds, walnuts, or pecans, toasted Combine flour, Equal for Recipes, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Mix in egg and milk. Press mixture evenly in bottom of greased 11x7-inch baking dish. Bake at 400 degrees F. until edges of crust are browned, about 15 minutes. Cool on wire rack. Mix spreadable fruit and cornstarch in small saucepan; heat to boiling. Boil until thickened, stirring constantly, 1 minute; cool 5 minutes. Spread mixture evenly over cooled crust; sprinkle with almonds. Bake at 400 degrees until spreadable fruit is thick and bubbly, about 15 minutes. Cool on wire rack. Yield: 2 dozen cookies (1 per serving) Nutritional Information Per Serving (1 cookie): Calories: 96, Fat: 4.6 g, Saturated Fat: 0.9 g, Cholesterol: 8.8 g, Sodium: 69 mg, Protein: 2.1 g, Carbohydrate: 10.5 g Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
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