Archive for the ‘diabetic fig bars’ Category

Homemade Fig Bars for Diabetics

Wednesday, December 7th, 2011

Homemade Fig Bars for Diabetics and Others
By Linda Carol Wilson

Yes, we diabetics can have desserts. We just have to be careful of how they are made and keep our quantities down. You only get one piece of this fig bar, not half of it!! You get the idea? This article for a fig bar is good enough for diabetics to share with their families and friends. These bars are good enough that there is no need for two desserts, one diabetic and one not. One thing I cannot stress enough is that diabetics must exert self-control at the dessert table. We simply cannot load up on two or three desserts. One dessert, once or twice a day along with some protein, is our limit!

Figs pack a powerful nutritional punch. They have more potassium, fiber, and calcium than other fruits and they contain antioxidants.

1/2 cup dried figs
6 tbsp hot water
1 tbsp Splenda Granulated
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1/2 cup quick oats
3/4 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
3 tbsp low-fat milk
1 ounce cream cheese
1/3 cup ‘fake’*powdered sugar
1/2 tsp vanilla

Preheat oven to 400 degrees.

Lightly spray cookie sheet with nonstick cooking spray; set aside.

Combine the figs, water, and Splenda in the food processor or blender. Process mixture until the figs are finely chopped; set aside.

Combine the flours, oats, baking powder, salt, in a medium mixing bowl. Add the canola oil and just enough milk, 1 tablespoon at a time, to have the mixture form a ball.

On a lightly floured surface, roll the dough into a rectangle about 9 x 12-inches. Place the dough on the prepared cookie sheet. Spread the fig mixture in a lengthwise strip about 2 1/2-inches wide down the middle of the dough. Make cuts alost to filling about every half inch on both of the long sides. Fold the strips over the filling, overlapping and crossing in the center.

Bake at 400 degrees 15 to 18 minutes until lightly browned.

Make icing by combining the cream cheese, powdered sugar, and vanilla in a small bowl; mix well. Drizzle over the cooled braid. Cut braid into 12 equal pieces.

*You can make your own powdered sugar by blending 3/4 cup Splenda Granulated and 2 tablespoons cornstarch in a blender or food processor until it becomes the consistency of powdered sugar. Store in an airtight container. Use exactly as you would powdered sugar.


For more of Linda’s recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com For her other dessert recipes visit her at http://ladybugssweettreats.blogspot.com