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DIABETIC CHOCOLATE CARAMEL BARS

Source of Recipe

From Lavanda and posted at EGroups
Exchanges
Yield: 24 cookie bars

Crust:
1/2 cup margarine or butter
1/2 cup fruit sweetener*
2 cups flour
Dash of salt

Filling:
1 TBSP. cornstarch
1 TBSP. water
1/2 cup evaporated skim milk
1/2 cup fruit sweetener*
2 tsp. vanilla

Topping:
1/2 cup fruit sweetened fudge sauce*
1/3 cup toasted almonds

Preheat oven to 350º. Spray 9x13-inch pan with non-stick coating spray. Beat butter and fruit sweetener. Add flour and salt. Mix well. Press into prepared pan. Bake until golden, 12-15 minutes. Cool.

In saucepan, dissolve cornstarch in water. Add milk and fruit sweetener. Stir constantly over medium heat until mixture thickens and bubbles. Remove from heat and add vanilla. Cool slightly and pour over cooled crust.

Refrigerate 30 minutes. Heat fudge sauce. Pour over cooled filling. Gently spread, then cover with chopped toasted almonds.

Per Bar: 86 Calories; 3 gm Fat; 12 gm Carbohydrates; 1 gm Protein; 9 mg Cholesterol; 39 mg Sodium. ++++ Exchanges: 1/2 Bread; 1/2 Fruit; 1/2 Fat

*Fruit sweetener and fruit-sweetened fudge sauce can be found in health food stores and large grocery outlets.
Note: You can make your own fruit sweetener called for in the recipe in half and substituting 1/2 frozen apple juice concentrate, thawed and 1/2 granulated fructose.

Example: 1/2 cup fruit sweetener could be made with 1/4 cup apple juice concentrate and 1/4 cup granulated fructose.