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Print this Recipe    Fruit Candy Bars

FRUIT CANDY BARS Diabetic
(Yield: 24 bars)

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 Tbsp (15 mL) flour
2 Tbsp (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, cut into 24 bars and wrap individually.

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

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