1 1/2 c. flour
1 tsp. each salt and nutmeg
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 can crushed pineapple in juice; drained (reserve 1 tsp. juice for icing)
1 c. finely chopped unpeeled apples
1/2 c. raisins, golden
Walnut halves

Stir together flour, salt, nutmeg, baking soda and cinnamon; set aside. In large bowl cream butter; gradually add sugar; cream until well blended. Beat in eggs one at a time, then vanilla. Stir in pineapple and flour mixture, then apples and raisins until well blended. Spread evenly in greased 15 x 10 x 1 inch jelly-roll pan. Bake in preheated 350 degree oven for 20 minutes or until pick inserted in center comes out clean. Remove from oven; cool on rack. Spread with cream cheese icing. Makes 64 bars. Garnish with walnut half.

CREAM CHEESE ICING:

Mix until well blended 1 (3 ounce) package softened cream cheese and 2 tablespoons softened butter. Beat in 1 teaspoon pineapple juice, milk and grated lemon peel. Gradually beat in 2 cups powdered sugar until mixture is of spreading consistency.

Low in fat and not too sweet.