Cook the prunes, orange rind, and water in a saucepan until the mixture is soft and smooth. Meanwhile, combine the oats, flour, wheat germ, coconut and oil in a bowl. Stir to blend. Bress half the mixture in the bottom of an 8 inch square baking pan. Pour the prune mixture on top and spread evenly. Top with the remaining oat mixture and press evenly over the top. Bake in 350 F oven for about 30 minutes or until the topping is lightly browned. Cool in the pan before cutting into bars. 1/16 recipe - 141 calories, 1 bread, 1 1/2 fat exchange 16 grams carbohydrate, 3 grams protein, 8 grams fat 17 mg sodium, 145 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 49 (46%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 78.3mg||2 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 10.2g|
|Protein 2.8g||4 %|
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Calories per serving: 106
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