Amys Chewy Coconut Bars Diabetic Food

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AMY'S CHEWY COCONUT BARS (DIABETIC)



Amy's Chewy Coconut Bars (Diabetic) image

I was looking for a good bar cookie to add to my cookie tray that was suitable for Redneck Epicurean who was diabetic. We were partners in a holiday cookie swap and I was in awe of her cheerfulness even when she was in tremendous pain. She loved them and in her honor I am renaming this bar for her. Combining coconuts and walnuts with a faint hint of maple really appealed to me so I decided to give it a try as well as posting here for others as well as for future reference. According to the source this bar has 126 cal., 2 g pro., 10 g carbo., 9 g fat, 27 mg chol., 141 mg sodium.

Provided by justcallmetoni

Categories     Bar Cookie

Time 25m

Yield 16 serving(s)

Number Of Ingredients 11

2 eggs
5 1/4 teaspoons Splenda Sugar Blend for Baking
1/4 teaspoon maple flavoring
1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut, finely chopped
1/2 cup chopped walnuts (optional)
1/2 cup raisins

Steps:

  • Preheat oven 350 degrees.
  • Using a mixer, beat eggs, Splenda and maple flavoring in medium bowl. Blend in in margarine and vanilla.
  • Combine flour, baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, walnuts, and raisins.
  • Spread batter evenly in greased 8-inch square baking pan.
  • Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
  • Cut into squares.

Nutrition Facts : Calories 128.8, Fat 9.8, SaturatedFat 4.4, Cholesterol 23.2, Sodium 137, Carbohydrate 9.3, Fiber 1.1, Sugar 3.8, Protein 1.8

CHEWY APRICOT COCONUT BARS (DIABETIC)



Chewy Apricot Coconut Bars (Diabetic) image

This is a variation on my Recipe #487220. Came up with this in order to use up some extra dried fruit and to make sure my trays this year looked a little different from prior offerings.

Provided by justcallmetoni

Categories     Bar Cookie

Time 25m

Yield 16 serving(s)

Number Of Ingredients 13

1 egg
2 egg whites
5 teaspoons Splenda Sugar Blend for Baking
1/4 teaspoon almond flavoring
1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut, finely chopped
1/2 cup chopped hazelnuts (optional) or 1/2 cup almonds (optional)
1/3 cup dried apricot, finely diced
2 tablespoons candied ginger, finely diced

Steps:

  • Preheat oven 350 degrees.
  • Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
  • Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
  • Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
  • Spread batter evenly in greased 8-inch square baking pan.
  • Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
  • Cut into squares.

Nutrition Facts : Calories 119.2, Fat 9.5, SaturatedFat 4.3, Cholesterol 11.6, Sodium 139.2, Carbohydrate 7.4, Fiber 1.2, Sugar 2.5, Protein 1.8

BLACK FOREST BARS (DIABETIC)



Black Forest Bars (Diabetic) image

I haven't tried this yet but it sounds very simple and good. From The Diabetic Chocolate Cookbook by Mary Jane Finsand.

Provided by lazyme

Categories     Dessert

Time 30m

Yield 24 bars

Number Of Ingredients 3

1 (16 ounce) can sour cherries, pitted
8 ounces sugar-free chocolate cake mix
2 tablespoons sugar substitute

Steps:

  • Drain cherries very well.
  • Combine cake mix, cherries and sugar replacement in mixing bowl.
  • Stir to blend thoroughtly.
  • Spread batter in well-greased 9-inch pan.
  • Bake at 375 degrees for 20-25 minutes.
  • Cut into 1 X 1 1/2-inch bars.
  • Food Exhancge per serving: 1/4 STARCH/BREAD EXCHANGE.

Nutrition Facts : Calories 12.6, Fat 0.1, Sodium 0.6, Carbohydrate 3.1, Fiber 0.3, Sugar 2.3, Protein 0.2

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