Homemade fig bars for diabetics and others

Yes, we can diabetic desserts. We must only pay, as they are to keep our quantities. Bar, not the half of it, get only a piece of this picture! Do you get the idea? In this article for a picture bar, good enough for diabetics is to share with family and friends. These bars are good enough, that there no need for two desserts, a diabetic, and one not. One thing I cannot stress enough is that diabetics self-regulation at the table must exert dessert. We can not simply load on two or three desserts. A dessert, our border is once or twice per day along with some protein!

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

1/2 Cup dried figs
6 Tablespoons hot water
1 Tablespoon SPLENDA granulated
1/3 Cup all-purpose flour
1/3 Cup whole wheat flour
1/2 Cup Quick Oats
3 / 4 TEASPOON baking soda
1 / 4 TEASPOON salt
2 El canola oil
3 TABLESPOONS low-fat milk
1 Oz cream cheese
1/3 Cup 'Fake' * powdered sugar
1 / 2 Tsp vanilla

Oven to 400 degrees.

Lightly spray cookie sheet with nonstick cooking spray; override.

In the food processor or blender, combine the figs, water, and SPLENDA. Process blend, finely; hacked to the figs override.

Combine flour, baking powder, salt, in a medium-sized bowl oats. Add the canola oil and just enough milk, 1 tablespoon at a time, the mix form a sphere.

On a lightly floured surface, roll the dough into a rectangle about 9 x 12 inches. Place the dough on the prepared cookie sheet. Fig. mixture in a longitudinal stripes of 2 1 / 2-inch wide in the middle of the dough. Make cuts alost filling for every half inch on two long side. Fold the Strip over the filling, overlap and intersect in the middle.

Bake at 400 degrees for 15-18 minutes until lightly browned.

Make icing on the cake of the cream cheese, powdered sugar and vanilla in a small bowl, by combining Mix well. Drizzle over the cooled braid. Cut network into 12 equal pieces.

Can your own powdered sugar by 3/4 cup SPLENDA granulated and 2 tablespoons mix cornstarch in a blender or food processor until it is the consistency of the icing sugar. Store in an airtight container. Use icing sugar just like you.

Enjoy!