Ada Applesauce Bar Cookies
INGREDIENTS:
3/4 c All purpose flour 1 ts Grated lemon rind
1 ts Baking powder 1/2 c Chopped walnuts
1/2 ts Cinnamon SYRUP
1/2 ts Salt 1 c Water
1/4 ts Ground nutmeg 2/3 c Artificial sweetener
1/4 c Melted butter -(SugarTwin)
1/3 c Granulated sugar 2 tb Lemon juice
2 Eggs 1 Stick 92 inch) cinnamon
1/4 c Skim milk 4 Whole cloves
3/4 c All purpose flour 1 ts Grated lemon rind
1 ts Baking powder 1/2 c Chopped walnuts
1/2 ts Cinnamon SYRUP
1/2 ts Salt 1 c Water
1/4 ts Ground nutmeg 2/3 c Artificial sweetener
1/4 c Melted butter -(SugarTwin)
1/3 c Granulated sugar 2 tb Lemon juice
2 Eggs 1 Stick 92 inch) cinnamon
1/4 c Skim milk 4 Whole cloves
Prep time: 10 minutes Cook time: 30 minutes
When the cake comes out of the oven, it seems dry and firm; however, it acts as a sponge when the syrup is poured over it. It soaks up the liquid. You can see it swell as it becomes moist and fluffy.
In a small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In a second larger bowl, beat togetherbutter, sugar, eggs, skim milk and lemon rind. Stir in dry ingredients and fold in walnuts. Pour into a light greased 8 inch square baking pan. Bake in a 350 F oven for 25-30 minutes or until a tester inserted in the center comes out clean. Cool in pan. SYRUP: In a saucepan, combine water, sweetener, lemon juice, cinnamon stick and cloves. Bring to a boil. Prick cake in many places with a fork and pour syrup over cake. Allow to sit 5-10 minutes for cake to absorb syrup. Cut into pieces and serve. Store cake, covered, in the refrigerator. Makes 20 snack size pieces. 9 dessert size pieces.
Each snack size = 8 g carb, 2 g protein, 5 g fat, 360 kilojoules (85 calories) Each dessert size = 17 g carbo, 4 g protein, 10 g fat, 730 kilojoules (174 calories)
Origin: Light & Easy Choices, Kay Spicer. (Canadian Diabetes Foundation) Shared by: Sharon Stevens.
When the cake comes out of the oven, it seems dry and firm; however, it acts as a sponge when the syrup is poured over it. It soaks up the liquid. You can see it swell as it becomes moist and fluffy.
In a small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In a second larger bowl, beat togetherbutter, sugar, eggs, skim milk and lemon rind. Stir in dry ingredients and fold in walnuts. Pour into a light greased 8 inch square baking pan. Bake in a 350 F oven for 25-30 minutes or until a tester inserted in the center comes out clean. Cool in pan. SYRUP: In a saucepan, combine water, sweetener, lemon juice, cinnamon stick and cloves. Bring to a boil. Prick cake in many places with a fork and pour syrup over cake. Allow to sit 5-10 minutes for cake to absorb syrup. Cut into pieces and serve. Store cake, covered, in the refrigerator. Makes 20 snack size pieces. 9 dessert size pieces.
Each snack size = 8 g carb, 2 g protein, 5 g fat, 360 kilojoules (85 calories) Each dessert size = 17 g carbo, 4 g protein, 10 g fat, 730 kilojoules (174 calories)
Origin: Light & Easy Choices, Kay Spicer. (Canadian Diabetes Foundation) Shared by: Sharon Stevens.