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Raspberry-Almond Cookies

Raspberry-Almond Cookies recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients

Directions

  1. Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
  2. Stir in egg, water and lemon peel. Mixture will be crumbly.
  3. Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan.
  4. Bake in preheated 350F oven 12 to 15 minutes or until edges of crust are lightly browned.
  5. Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
  6. Store in airtight containers at room temperature.

 


Nutritional Information Per Serving:


Calories: 86
Fat: 4 grams
Sodium: 16 miligrams
Cholesterol: 19 miligrams
Protein: 2 grams
Carbohydrates: 12 grams

Diabetic Exchanges

1 starch, 1/2 fat


Source: Equal