I saw a request for a diabetic honey coat. Being a diabetic myself I am
often interested in foods using sugar relief. I would like to
contribute one which was passed on to me by a woman from my community. I
call it Mrs. Kinderman's diabetic angel bar.

Pre heat oven to 350 F degrees and prepare an angel tin with greaseproof
report.

Beat the egg whites with half of the artificial sweetner and refrigerate.
Beat the yolks with sifted flours, remainder of the artificial sweetner,
orange succus, oil and grated citrus. Fold whites into yolk assortment. Finally
fold in the chopped batty. Bake for approximately one hour or until golden
and top springs back. For an elegant look you can drizzle some melted
chochlate and scatter half a walnut. I guarantee this patty will be a hit.