APPLE-RASPBERRY BARS

1 cup white whole-wheat flour

1 cup almond meal
1/2 tsp salt
1/2 tsp baking powder
1 cup + 1 tbsp Splenda Granulated, divided
1 stick of butter, melted and cooled
1 large egg
1 tsp very finely grated lemon zest
1/4 tsp almond extract
3 Granny Smith or other tart apples, cored, peeled, sliced very thin
6-oz (1-1 1/2 cup) fresh raspberries
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 375 degrees.
Grease (or spray with nonstick cooking spray) a 9-inch square baking pan; set aside.

In a large bowl, whisk together the flour, almond meal, salt, baking powder, and 1/2 cup of the Splenda.

In a smaller bowl, whisk together the butter, egg, lemon zest, and almond extract until smooth. Pour over the flour mixture and work with hands to form a soft dough. Pat half the dough into the prepared pan and prick over all with a fork. Bake at 375 15-20 minutes until browned.

In a large bowl, toss the apples, raspberries, cinnamon, nutmeg, and 1/2 cup of the Splenda together. Scatter mixture over the baked crust; crumble the remaining dough over the top of the fruit. Sprinkle the tablespoon of Splenda over the top.

Bake 30 minutes or until the top is golden brown. Remove from oven and cool completely before cutting into 16 bars.

Any leftovers should be stored in an airtight container.

Note: This is adapted for us diabetics from a recipe I got in the mail from Kroger. Remember not all diabetics can enjoy desserts. Do not criticize those who can enjoy them occasionally.