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Name: Fruit Candy Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 c raisins (250 mL); 1/4 c water (60 mL); 1 tb flour (15 mL); 1 c pecans (250 mL); 1 c dried apricots (250 mL); 1 Envelope unflavored gelatin; 1 ts rum extract (5 mL); 2 tb orange (30 mL), peel (grated)

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INGREDIENTS

1 c raisins ; (250 mL)
1/4 c water ; (60 mL)
1 tb flour ; (15 mL)
1 c pecans ; (250 mL)
1 c dried apricots ; (250 mL)
1 Envelope unflavored gelatin
1 ts rum extract ; (5 mL)
2 tb orange ; (30 mL), peel (grated)

Servings

INSTRUCTIONS

From: kyoung@prstorm.bison.mb.ca (kyoung) Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually. Exchange 1 bar: 1 fruit, 1/2 fat. Calories 1 bar: 68. REC.FOOD.RECIPES ARCHIVES /MISC DIABETIC RECIPE From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Fruit Candy Bars

1 c raisins (250 mL)
1/4 c water (60 mL)
1 tb flour (15 mL)
1 c pecans (250 mL)
1 c dried apricots (250 mL)
1 Envelope unflavored gelatin
1 ts rum extract (5 mL)
2 tb orange (30 mL), peel (grated)

From: kyoung@prstorm.bison.mb.ca (kyoung)    Date: Thu, 26 Aug 93 10:52:09 +0200  Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand    Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir  until gelatin is completely dissolved. Combine apricots, raisins, pecans,  flour and orange peel in blender or food processor, working until finely  chopped. Add to gelatin mixture. Add rum extract and stir to completely  blend. Line 8-in. (20 cm) square pan with plastic wrap or waxed paper.  Spread fruit mixture evenly into pan, and set aside to cool completely  until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap  individually.    Exchange 1 bar: 1 fruit, 1/2 fat.  Calories 1 bar: 68.    REC.FOOD.RECIPES ARCHIVES    /MISC    DIABETIC RECIPE    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 24

Calories: 89
Calories from Fat: 30 (34%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 3.3mg		0 %
Potassium 187.4mg		5 %
Total Carbohydrate 15.3g		5 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 14g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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