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Lemon-Cranberry Bars
Lemon-Cranberry Bars
YIELD Makes 16 bars
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INGREDIENTS
| 1/2 | cup frozen lemonade concentrate, thawed |
| 1/2 | cup sugar substitute |
| 1/4 | cup (1/2 stick) margarine, softened |
| 1 | egg |
| 1‑1/2 | cups all-purpose flour |
| 2 | teaspoons grated lemon peel |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1/2 | cup dried cranberries |
PREPARATION:
- Preheat oven to 375°F. Lightly coat 8-inch square baking pan with nonstick cooking spray; set aside.
- Combine lemonade concentrate, sugar substitute, margarine and egg in medium bowl; mix well. Add flour, lemon peel, baking soda and salt; stir well. Stir in cranberries; spoon into prepared pan.
- Bake 20 minutes or until light brown. Cool completely in pan on wire rack. Cut into 16 squares.
This recipe appears in:
Cookie Bars
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bar (1/16 of total recipe) |
| Fiber | <1 g |
| Carbohydrate | 15 g |
| Cholesterol | 13 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 26 % |
| Calories | 104 |
| Protein | 3 g |
| Sodium | 150 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 1 |
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