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Diabetic Carrot Raisin Bars


1 cup flour, sifted
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
6 packages Sweet 'n Low. sweetener
1/2 teaspoon baking soda
1 package Butter Buds
1/2 cup hot water
1/4 cup egg substitute, liquid
1 cup carrot, grated
1 cup raisins

Preheat oven to 350 F. Spray 8-inch pan with vegetable spray, or use non-stick pan. In medium-sized bowl, combine flour, baking powder, cinnamon, nutmeg and Sweet 'n Low. In separate bowl, dissolve Butter Buds in hot water, add baking soda. Add to dry ingredients. Stir in egg substitute. Add carrots and raisins. Mix thoroughly. Pour into pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into 2-inch squares.

Makes 16 servings.

Exchanges: 1/2 Grain (Starch); 1/2 Fruit




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.