Yield: 2-1/2 dozen bars
Ingredients :
3/4 cup dried figs, chopped
3/4 cup dried pears, chopped
1/2 cup water
2 tablespoons packed light brown sugar
5 tablespoons margarine, softened
2 tablespoons granulated sugar
3 egg whites
1 teaspoon vanilla
1-3/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons 2% reduced-fat milk
Directions :
1. Heat figs, pears, water, and brown sugar to boiling in small saucepan. Reduce heat and simmer, uncovered, until fruit is softened and mixture is thick, about 20 minutes. Process mixture in food processor or blender until smooth.
2. Beat margarine and granulated sugar in medium bowl until fluffy; beat in egg whites and vanilla. Mix in combined flour, baking soda, and salt. Shape dough into 4 logs, each about 5x2x1/2 inches. Wrap each in plastic wrap and refrigerate about 1 hour.
3. Roll 1 log on floured surface into 12x5-inch rectangle. Spread 1/4 of the fruit mixture in a 1-inch strip down center of dough. Fold sides of dough over the filling, pressing edges to seal. Cut log in half and place, seam side down, on greased cookie sheet. Repeat with remaining dough logs and filling. Brush top of logs with milk.
4. Bake at 400 degrees until lightly browned, about 12 minutes. Cool on wire racks; cut into 1-1/2 inch bars.
Ingredients :
3/4 cup dried figs, chopped
3/4 cup dried pears, chopped
1/2 cup water
2 tablespoons packed light brown sugar
5 tablespoons margarine, softened
2 tablespoons granulated sugar
3 egg whites
1 teaspoon vanilla
1-3/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons 2% reduced-fat milk
Directions :
1. Heat figs, pears, water, and brown sugar to boiling in small saucepan. Reduce heat and simmer, uncovered, until fruit is softened and mixture is thick, about 20 minutes. Process mixture in food processor or blender until smooth.
2. Beat margarine and granulated sugar in medium bowl until fluffy; beat in egg whites and vanilla. Mix in combined flour, baking soda, and salt. Shape dough into 4 logs, each about 5x2x1/2 inches. Wrap each in plastic wrap and refrigerate about 1 hour.
3. Roll 1 log on floured surface into 12x5-inch rectangle. Spread 1/4 of the fruit mixture in a 1-inch strip down center of dough. Fold sides of dough over the filling, pressing edges to seal. Cut log in half and place, seam side down, on greased cookie sheet. Repeat with remaining dough logs and filling. Brush top of logs with milk.
4. Bake at 400 degrees until lightly browned, about 12 minutes. Cool on wire racks; cut into 1-1/2 inch bars.
Nutritional Information Per Serving (1 cookie):
Calories: 77,
Fat: 2.1 g,
Saturated Fat: 0.4 g,
Cholesterol: 0.1 g,
Sodium: 70 mg,
Protein: 1.4 g,
Carbohydrate: 13.8 g
Diabetic Exchanges:
1 Fruit,
1/2 Fat
Source: "1,001 Delicious Desserts For People with Diabetes" Via The Diabetic Gourmet Daily Recipe Mailer
