===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-05-94 (01:49)             Number: 410
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Diabetic post 12               Conf: (37) Home Cooki
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

FRUIT CANDY BARS
================
(Yield: 24 bars)

Ingredients:
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1 env.   unflavored gelatin
1/4 cup  (60 mL) water
1 cup    (250 mL) dried apricots
1 cup    (250 mL) raisins
1 cup    (250 mL) pecans
1 tblsp  (15 mL) flour
2 tblsp  (30 mL) orange peel (grated)
1 tsp    (5 mL) rum extract

Instructions:
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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

         Jack Wells Host of the Home Cooking and Recipes sub

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