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6/5/08 11:36 P

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Holiday Cranberry Bars
Serves 8, (2 each)

1/2 cup cold water
1 1/3 cups nonfat dry milk powder
1 Tbsp. lemon juice
1 Tsp. coconut extract
24 (2 1/2 inch) chocolate graham cracker squares, made into crumbs
2 cups chopped fresh or frozen cranberries
2 Tbsp. chopped pecans
2 Tbsp. mini chocolate chips
2 Tbsp. flaked coconut

Place cold water in a 2-cup glass or measuring cup. Stir in
dry milk powder until mixture makes a smooth paste. Cover and
microwave on HIGH (100% power) for 45 to 60 seconds or until
mixture is very hot, but not to the boiling point. Stir in
SPLENDA(r)GRANULAR. Mix well to combine. Cover and refrigerate
for at least 2 hours before using. Preheat oven to 350. Spray
a 9-by 9-inch cake pan with butter-flavored cooking spray. In
a large bowl, combine lemon juice, coconut extract, and
refrigerated milk mixture. Gently stir in graham cracker crumbs
and cranberries. Spread batter evenly into prepared cake pan.
Evenly sprinkle pecans, chocolate chips, and coconut over top.
Bake for 25 to 30 minutes or until bars feel firm near center.
Place cake pan on a wire rack and allow to cool completely. Cut
into 16 bars.

HINT: A self-seal sandwich bag works great for crushing graham

Each serving equals:
174 Calories, 6gm fat, 5gm protein, 25gm carbohydrate, 118 mg
192 mg calcium, 2 gm fiber.

Diabetic exchanges: 1 starch, 1/2 fat

Recipe developed by JoAnna Lund, author of Healthy Exchanges
The Splenda Cookbook p.69

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