It's hard to give up dessert if you are diabetic. Trying to keep your carbs around 50 per meal is very hard if you want to add a dessert. Because of other family members health issues I also have to have very low fat levels. This recipe takes into account low calorie, low fat and low carbs. You can also substitute apricots in place of the plums if desired. These squares are perfect for breakfast as they taste like a cross between a cake and a muffin!
1Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray; set aside. Simmer 1/2 cup plums in water, covered 2 minutes. Cool but do not drain. Dice remaining 1/2 cup plums.
2In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add remaining diced plums; stir until all diced plums are well coated with the flour mixture; set aside.
3In blender, add cooled plums plus liquid that they were cooked in; puree until well blended-approximately 2 minutes. Add egg, sugar, canola oil, lemon zest and vanilla. Puree until well blended together.
4Pour puree mixture into the center of the flour mixture. Stir until combined thoroughly. Spread into the prepared baking dish.
5Bake at 350 degrees for 20 minutes or until a wooden stick (or spaghetti noodle) stuck into the center comes out clean. When done, remove from oven and immediately sprinkle top with powdered sugar. Place on wire rack to cool. When cool, cut into 9 squares.
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