Four Fruit Squares - Diabetic

----Squares----
1/2 cup raisins
1/2 cup dried apricots; chopped
1/4 cup chopped dates
1/4 cup pitted prunes; chopped
1 cup water
1/3 cup Splenda
1 cup all purpose flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 cup choped nuts; optional
1/2 cup buttercream frosting; optional

----Buttercream Frosting----
1/2 cup skim milk
1/8 tsp, salt
2 Tbsp. all purpose flour
1/3 cup Splenda
1/3 cup butter; softened
1/2 tsp. vanilla

In saucepan, combine dried fruit, water and Splenda granular. Bring to
boil; simmer 5 minutes over low heat, stirring occaisonally. Cool. Combine
flour, baking soda, cinnamon, nutmeg and salt. Beat eggs until frothy. Stir
in fruit mixture, flour mixture, vanilla and nuts. Mix well. Spread evenly
in greased 8-inch square baking pan. Bake at 350ºF for 25-30 minute or
until cake tester inserted in centre comes out clean. Cool onrack. Frost,
if desired. Store in refrigerator.

Makes 16 squares.

Frosting: In small saucepan, combine milk, salt and flour. Cook over low
heat, stirring constantly until mixture comes to a boil. Simmer 1 minute.
Cool to room temperature. Stir in Splenda granular. Cream butter with
vanilla. Add milk mixture and beat until lightand fluffy. Spread over
cake. Store in refrigerator.

Makes enough to frost top of 8/9-inch cake.

Recipe may be doubled for filling and frosting layer cake or for 13X9-inch
cake.

Nutritional Information
Per Serving (1 16th of recipe, without nuts, frosting)
Energy: 80 calories
Protein 2g
Fat 0.8g
Carbohydrates 17g

Frosting:
Energy: 43 calories
Protein 0.4g
Fat 3.9g
Carbohydrates 1.7g

Source: Squares: Olga Loewen, Lake Cowichan B.C. - for Splenda
Frosting: Hilda Nichol, Portage la Prairie, Manitoba - for Splenda

By Masta Pririp