Layered Custard Bars
Recipe
- Title:
- Layered Custard Bars
- Categories:
- Low-cal
- Yield:
- 12 servings
Ingredients
- 1 c Flour
- 2
- Eggs
- 1/8 ts Salt
- 1/2 c Pourable fruit, peach
- 8 tb Butter; cold
- 1 tb Butter; nelted
- 2 tb Liqueur, almond
- 1/4 c Almonds, sliced
- 16 oz Peaches, canned, no sugar
- 1/4 ts Cinnamon, ground
Directions
- For pourable fruit, you may substitute 6 tb peach fruit spread combined with 2 tb warm water.
Directions
- If almond liqueur is unavailable, you may substitute 2 tb apple juice concentrate AND 1/2 ts almond extract.
Directions
- Preheat oven to 350.
- Combine flour and salt in medium bowl.
- Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Add liqueur; mix well.
- Press dough evenly onto bottom of 8" square baking pan.
- Bake 15 minutes, until set.
Directions
- Arrange peaches evenly over partially baked crust; if using fruit halves, cut into slices first.
- Combine eggs and pourable fruit; mix until well blended.
- Pour evenly over peaches; set aside.
- Melt butter; add almonds and cinnamon and mix lightly.
- Sprinkle almond mixture evenly over egg mixture.
- Bake 20-25 minutes, until almonds are golden brown and custard is set.
Directions
- Cool completely on wire rack.
- Cut into bars.
- Serve at room temperature or chilled.
- Refrigerate leftover bars.
Directions
- Nutrition information per bar: 272 calories, 3 gm protein, 20 gm carbohydrate, 20 gm fat, 66% of calories from fat, 59 mg cholesterol, 132 mg sodium, 2/3 diabetic starch/bread exchange, 2 diabetic fat exchange, 2/3 diabetic fruit exchange.
Directions
- Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
[ Comment, Edit or Article Submission ]
