These chewy bars are great looking and great tasting, too! They get their flavor from spreadable fruit, which is available in grocery stores everywhere. Tip: for an extra-tempting display, try making two batches and using red fruit (like raspberry, cherry, or strawberry) for one, and a golden fruit (like peach or apricot) for the other. They look spectacular arranged together on a plate!
To make these bars really festive, embellish the bars with sprinkles in gold, silver, or holiday colors.
Sugar Free Fruit-Nut Bar Cookies
2 cups flour
12 packets sweetener
1/4 teaspoon salt
8 tablespoons cold margarine, cut in pieces
1 egg
1 tablespoon water
2 teaspoons grated lemon peel
2/3 cup seedless spreadable fruit
1 teaspoon cornstarch
1/2 cup chopped toasted almonds, walnuts or pecans
Combine flour, sweetener, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in egg, water, and lemon peel. You want to form a moist, crumbly mix, not a pourable batter, so don’t over-blend.
Preheat oven to 400 degrees. Spray an 11 inch baking pan with non-stick spray (or grease it lightly) and press mixture evenly into the bottom to form a crust. Bake about 15 minutes, or until edges of crust are browned. Cool.
Mix spreadable fruit and cornstarch in small saucepan and heat to boiling. Reduce heat to medium and continue to cook, stirring constantly, for about two minutes or until thickened. Remove from heat and let mixture cool slightly, then spread over cooled crust and sprinkly top with nuts. Bake in 400 degree oven for about 15 minutes, or until fruit topping is think and bubbly. Cool and cut into squares.
Click here for more sugar free cookie recipes for diabetics
Follow Us!