posted by Connie 08-17-99 12:26 PM
From the Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Fruit Candy Bars
1 envelope unflavored gelatin
1/4 cup water
1 cup dried apricots
1 cup raisins
1 cup pecans
1 Tbl. flour
2 Tbl. orange peel, grated
1 tea. 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 a 8 inch square pan with waxed paper or plastic wrap. 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.
Yield: 24 bars
Exchange 1 bar: 1 fruit and 1/2 fat
Calories 1 bar: 68