Currant Bars Recipe
Are you looking for a Currant Bars recipe that will leave you asking for more? Currant Bars can be included in menu if any member of your family is following Diabetic diet. Stock up on Fruits as you will want to make this Currant Bars time and again. Serve this tasty Dessert as often as you like! Was it you or the fragrance of Currant Bars that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1/2 cup low-calorie margarine
1/4 cup granulated fructose
1 tsp finely grated lemon peel
1 egg
1 egg white
1 1/4 cup all-purpose flour
1/4 tsp baking powder
1/3 cup currants
1/4 cup sliced almonds
2 tsp aspartame sweetener
Directions
Beat margarine until light and fluffy.
Scrape down bowl; then add fructose and beat for at least 1 minute.
Mixture should be creamy.
Beat in lemon peel and egg.
Beat in egg white.
Combine flour and baking powder in a bowl; stir to mix.
Add to creamed mixture, and beat until completely blended.
Lightly spray a 13 x 9 in. (33 x 23 cm) cookie sheet or pan with vegetable-oil spray.
Transfer cookie dough to pan.
Spread evenly over bottom of pan.
To ease spreading, dampen a knife in a glass of hot water.
Sprinkle surface of dough with currants and almonds; press them into the dough.
Bake at 350°F (175°C) for 12 to 13 minutes.
Remove pan from oven.
Sprinkle with aspartame sweetener.
Cut into 35 bars.
Cool in pan on a rack.
Remove bars from pan when cool.
Scrape down bowl; then add fructose and beat for at least 1 minute.
Mixture should be creamy.
Beat in lemon peel and egg.
Beat in egg white.
Combine flour and baking powder in a bowl; stir to mix.
Add to creamed mixture, and beat until completely blended.
Lightly spray a 13 x 9 in. (33 x 23 cm) cookie sheet or pan with vegetable-oil spray.
Transfer cookie dough to pan.
Spread evenly over bottom of pan.
To ease spreading, dampen a knife in a glass of hot water.
Sprinkle surface of dough with currants and almonds; press them into the dough.
Bake at 350°F (175°C) for 12 to 13 minutes.
Remove pan from oven.
Sprinkle with aspartame sweetener.
Cut into 35 bars.
Cool in pan on a rack.
Remove bars from pan when cool.
