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Title: Layered Custard Bars
Categories: Lowcal
Yield: 12 Servings
| 1 | c | Flour |
| 1/8 | ts | Salt |
| 8 | tb | Butter; cold |
| 2 | tb | Liqueur, almond |
| 16 | oz | Peaches, canned, no sugar |
| 2 | Eggs | |
| 1/2 | c | Pourable fruit, peach |
| 1 | tb | Butter; nelted |
| 1/4 | c | Almonds, sliced |
| 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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