Recipe

Crimson Crumble Bars - Diabetic Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 1 month, 2 weeks ago I have modified this recipe so that it is Diabetic friendly. Adapted from the original recipe of Paula Eriksen. posted in the Light and Tasty Magazine Oct/Nov 2002. Prep:20m Cook:60m Servings:24	Spinach1948
	fruitbars bars crumblebars lowcal lowcarb lowsodium

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Ingredients

Ingredients;

1 cup sugar substitute ( Equal or equivalent )

2 tsp. Cornstarch

2 cups fresh or frozen cranberries

1 can ( 8-oz ) unsweetened crushed pineapple, un-drained

1 cup all-purpose flour

2/3 cup old-fashioned oats

2/3 cup packed light brown sugar

¼ tsp. Salt

½ cup cold stick margarine or butter

½ cup chopped pecans

Directions

1)Preheat oven at 350.

2)In a saucepan, combine the sugar substitute, cornstarch, cranberries and pineapple; bring to a boil, stirring often. Reduce heat; cover and simmer for 10 – 15 minutes or until the berries pop. Remove from the heat.

3)In a large bowl, combine the flour oats, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1 ½ cups for topping. Press remaining crumb mixture onto the bottom of a 13-inch x 9-inch x 2-inch baking pan coated with non-stick cooking spray. Bake at 350 for 8 – 10 minutes or until firm; cool for 10 minutes.

4)Pour fruit filling over crust. Sprinkle with reserved crumb mixture. Bake for 25 – 30 minutes or until golden brown. Cool on a wire rack.

Serving size: 1 bar

Calories per serving: 152, Fat: 6g, Cholesterol: 10mg, Sodium: 67mg, Carbohydrate: 24g

Diabetic Friendly

Diabetic Exchanges: 1 starch, 1 Fat, ½ Fruit

Note: I have modified this recipe to to safe for diabetics.

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