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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Sweet Pea Bars

Source: The following recipe from Vegetable Desserts ~ Beyond Carrot Cake & Pumpkin Pie, by Elisabeth Schafer & Jeannette L. Miller RD

Split peas give these spiced raisin bars extra moisture and fiber.

Rating:
Prep Time:	10 minutes
Cook Time:	105 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	114.9

Total Carbs	19.8 g

Dietary Fiber	2.2 g

Sugars	6.6 g

Total Fat	3.0 g

Saturated Fat	0.5 g

Unsaturated Fat	1.6 g

Potassium	41.3 mg

Protein	3.4 g

Sodium	89.4 mg

Dietary Exchanges 3.0 Fat, 0.3 Fruits, 0.1 Meat, 0.0 Milk, 0.3 Other Carbs, 0.8 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.6667
0.6667 cup Peas, green, split, dry 2.0
2 cup cold water 1.0
1 cup fat free milk 1.0
1 each cooking spray 0.25
0 1/4 cup vegetable oil 1.0
1 cup sugar 2.0
2 each eggs 2.5
2 1/2 cup white all purpose flour 1.0
1 tsp baking soda 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp ground cloves 0.5
0 1/2 tsp ground cinnamon 0.25
0 1/4 tsp salt 1.0
1 cup seedless raisins 0.25
0 1/4 cup chopped walnuts

Directions

Combine split peas and water. Cook about one hour over very low heat to make a thick soup. Add a little more water if it gets too thick to stir.
Combine thick soup and skim milk and set aside.
Preheat oven to 350 degrees. In a large mixing bowl, combine oil, sugar, and eggs. Beat well. Sift 2 cups flour with baking soda, baking powder, spices, and salt.
Add sifted ingredients alternately with pea "soup" to egg mixture, mixing thoroughly after each addition. Dredge raisins and nuts in remaining 1/2 cup flour and stir into batter.
Spread in a lightly sprayed 9 inch x 13 inch pan. Bake for 45 minutes or until evenly browned. Cut into 24 bars (4 x 6 rows).