Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp. coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c. dates, cut up Add to first mixture and mix well.
Pat mixture in 6"x13"x2" pan lined with plastic wrap.
Chill.
DIABETIC RECIPE - 610
DIABETIC
RAISIN
CAKE
2 c. water
2 c. raisins
Cook until water evaporates.
Add: 2 eggs 2 tbsp. sweetener 3/4 c. cooking oil
1 tsp. soda 2 c. flour 1 1/2 tsp. cinnamon 1 tsp. vanilla
Mix well.
Pour into
8"x8" greased pan, bake at 350 degrees for 2 minutes. Makes 20 servings.
1
fruit, 2 fat, 185 calories.
DIABETIC RECIPE - 611
DIABETIC
SPONGE
CAKE
7 eggs
1/2 c. fruit juice, orange
3 tbsp.
Sweet 'n Low or any sugar
substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt
Separate eggs.
Beat egg whites with salt until foamy.
Add cream of tartar
and continue beating until stiff.
In another bowl, combine rest of ingredients
and mix well.
Fold in beaten egg whites.
Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick.
Serve with no
sugar jelly (all fruit) and Cool Whip.
DIABETIC RECIPE - 612
DIABETIC
ORANGE
DATE
BARS
1 c. chopped dates
1/4 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. all purpose flour
1/2 c. chopped pecans
1 egg
1 1/2 tsp. baking powder
1 tbsp. grated orange rind
Combine dates, sugar, oil and juice in a saucepan.
Cook for 5 minutes to soften dates.
Cool.
Add remaining ingredients.
Spread into an oiled 8"x8"
baking pan.
Bake in 350 degree oven for 25 to 30 minutes.
Cool before cutting. Makes 36 bars.
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