Homemade Fig Bars for Diabetics and Others

Yes, we diabetics can have desserts. We just have to be rigorous of how they are made and keep our quantities down. You only get one piece of this fig bar, not half of it!! You get the idea? This report for a fig bar is good sufficient for diabetics to share with their families and friends. These bars are good sufficient that there is no need for two desserts, one diabetic and one not. One thing I cannot stress sufficient is that diabetics must exert self-control at the sweetmeat table. We simply cannot load up on two or three desserts. One dessert, once or twice a day along with some protein, is our limit!

Fig Bars
Figs pack a superior nutritional punch. They have more potassium, fiber, and calcium than other fruits and they include antioxidants.

Food And Dessert

1/2 cup dried figs
6 tbsp hot water
1 tbsp Splenda Granulated
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1/2 cup quick oats
3/4 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
3 tbsp low-fat milk
1 ounce cream cheese
1/3 cup 'fake'*powdered sugar
1/2 tsp vanilla

Preheat oven to 400 degrees.

Lightly spray cookie sheet with nonstick cooking spray; set aside.

Combine the figs, water, and Splenda in the food processor or blender. Process blend until the figs are finely chopped; set aside.

Combine the flours, oats, baking powder, salt, in a medium mixing bowl. Add the canola oil and just sufficient milk, 1 tablespoon at a time, to have the blend form a ball.

On a lightly floured surface, roll the dough into a rectangle about 9 x 12-inches. Place the dough on the prepared cookie sheet. Spread the fig blend in a lengthwise strip about 2 1/2-inches wide down the middle of the dough. Make cuts alost to filling about every half inch on both of the long sides. Fold the strips over the filling, overlapping and crossing in the center.

Bake at 400 degrees 15 to 18 minutes until lightly browned.

Make icing by combining the cream cheese, powdered sugar, and vanilla in a small bowl; mix well. Drizzle over the cooled braid. Cut braid into 12 equal pieces.

*You can make your own powdered sugar by blending 3/4 cup Splenda Granulated and 2 tablespoons cornstarch in a blender or food processor until it becomes the consistency of powdered sugar. Store in an airtight container. Use exactly as you would powdered sugar.

Enjoy!

Homemade Fig Bars for Diabetics and Others