Fruit Candy Bars Recipe
Diabetic Friendly Recipe
Fruit candy bars made with unflavored gelatin and dried apricots, raisins, pecans, orange peel and rum extract.
1 envelope unflavored gelatin
1/4 cup water
1 cup dried apricots
1 cup raisins
1 cup pecans
1 tablespoon flour
2 tablespoons orange peel (grated)
1 teaspoon rum extract
Sprinkle gelatin over water; allow to soften for five minutes. Heat and stir until gelatin is completely dissolved.
Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture.
Add rum extract and stir to completely blend.
Line 8-inch square pan with plastic wrap or waxed paper.
Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm.
Turn out onto cutting board, cut into 24 bars and wrap individually.
Yield: 24 bars
Calories per bar: 68
Diabetic Exchange per bar: 1 fruit, 1/2 fat