Diabetic Recipes

LEMON SQUARES

Yield: 80 squares


INGREDIENTS

- 1 cup margarine
- 1/2 cup sugar substitute
- 1/2 teaspoon salt substitute
- 1 egg
- 1 egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 cups flour

DIRECTIONS

Combine the margarine, sugar substitute and salt substitute
together in a large bowl. Beat until light and fluffy. Add the
egg, the egg yolk, lemon juice and vanilla extract. Beat until
well blended. Then gradually add the flour. Beat until mixed.

Remove the dough from the bowl and form into 2 large balls.
Wrap each large ball in plastic wrap. Place the wrapped balls
in the refrigerator for 4 hours.

Preheat oven to 350 degrees F. Use a greased baking sheet
or a baking sheet with a nonstick surface.

Remove the dough from the refrigerator. On a lightly floured
surface roll out each ball to 1/8-inch thickness. Using a
sharp knife cut into 1" squares or use cookie cutters of
this size. Place each cookie on the baking sheet 1" apart.
Bake for 10 minutes. The edges should be a light brown.
Remove from oven and place on racks to cool.

Nutritional Information Per Serving (per piece):
Calories: 33.4, Carbohydrate: 4.82 g, Cholesterol: 1.96 mg,
Fat: 1.21 g, Fiber: .206 g, Protein: .719 g, Sodium: 10.7 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat