Diabetic Dessert Recipes
Fruit Candy Bars

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Related Recipes: · Out-Of-Bounds Candy Bars · Fruit Candy Bars · Double Fudge Balls · Chocolate Butter Creams · Powdered Sugar Replacement · Semi-Sweet Dipping Chocolate

Yield: 24 bars

• 1 envelope 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

• 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 and cut into 24 bars and wrap individually.

Exchange 1 bar: 1 fruit, 1/2 fat
Calories 1 bar: 68

Related Recipes:
Out-Of-Bounds Candy Bars
Fruit Candy Bars
Double Fudge Balls
Chocolate Butter Creams
Powdered Sugar Replacement
Semi-Sweet Dipping Chocolate

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