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    Source of Recipe


    Yield: 32 pieces
    Source: "The Diabetic Dessert Cookbook" by Coleen Howard


    - 1/2 cup diet margarine
    - 3/4 cup sugar substitute
    - 2 teaspoons vanilla extract
    - 1/3 cup egg whites
    - 2 cups cake flour
    - 2 teaspoons baking powder
    - 2 tablespoons instant dry milk
    - 1/2 cup lukewarm water
    - 1/2 cup slivered almonds


    Preheat oven to 350 degrees F. In a large bowl, cream
    together the margarine, sugar substitute, and vanilla
    extract. Add the egg whites and beat well.

    In a separate small bowl, mix together with a fork the flour,
    baking powder and dry milk. Add the dry mixed ingredients to
    the large bowl. Mix well. Add the lukewarm water and beat well.

    Place the batter in a 9" x 9" square nonstick cake pan.
    Sprinkle the slivered almonds on top of the batter.

    Bake for 30 to 35 minutes. Place on a wire rack
    to cool. Cut into 2" squares.

    Nutritional Information Per Serving (1 piece):
    Calories: 47.8; Carbohydrate: 5.15 g; Cholesterol: 0 mg;
    Fat: 2.53 g; Fiber: .302 g; Protein: 1.21 g; Sodium: 17.2 mg
    Diabetic Exchanges: 1/2 Fat, 1/3 Carbohydrate




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