* Exported from MasterCook *

CINNAMON BARS FROM MYRA'S 1919 DIABETIC COOKBOOK

Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : 0-5G Low Carb Confectionary-Bar


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tbsp almond meal -- flour
2 eggs -- separated
1/2 tbsp ground cinnamon
3 saccharin tablets -- (3 to 4)

Beat egg whites until stiff. Mix the rest of the ingredients together, folding in stiffly beaten egg whites last. Butter a baking pan. Form narrow bars of the mixture and bake in a moderate oven.
NOTE: I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of splenda, so you could probably substitute an equivalent amount of Splenda. Also,
I'm pretty sure a "moderate" oven is 350°F-180°C degrees F.


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Per Serving (excluding unknown items): 54 Calories; 3g Fat (42.7% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 4806