Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

For pourable fruit, you may substitute 6 tb peach fruit spread combined
with 2 tb warm water.

If almond liqueur is unavailable, you may substitute 2 tb apple juice
concentrate AND 1/2 ts almond extract.

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.

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.

Cool completely on wire rack. Cut into bars. Serve at room temperature or
chilled. Refrigerate leftover bars.

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.

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

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