Recipe - Apple-Apricot Bars

Three fourths cup Chopped dried apples
Three fourths cup Chopped dried apricots
3 One half teaspoon Equal Measure or 12 packets
of Equal sweetener
1 cup Water
5 tablespoon Oleo; softened
1 Three fourths teaspoon Equal Measure or 6 pkts. of
sweetener
1 Egg
2 Egg whites
1 teaspoon Vanilla
1 Three fourths cup All purpose flour
One half teaspoon Baking soda
One fourth teaspoon Salt
Skim milk

From the Equal Sweetener cook booklet.

Heat apples, apricots, 3 One half tsps. Equal Measure and water to boiling in a
saucepan; reduce heat and simmer, uncovered, until fruit is tender and
water is absorbed, about 10 mins. Process mixture in a food processor until
smooth; cool.

Beat oleo and 1 Three fourths tsps. Equal Measure in medium bowl until fluffy; beat
in egg, egg whites, and vanilla. Mix in combined flour, baking soda, and
salt. Divide dough into 4 equal parts; roll each into a log about 5 inches
long. Refrigerate, covered, until firm, about 2 hours.

Roll 1 piece dough on floured board into rectangle 12x4 inches. Spread 1/4
of the fruit filling in a 1 1/2inch strip in the center of dough. Fold
sides of dough over filling, pressing edges to seal. Cut filled dough in
half an place on greased cookie sheet. Repeat with remaining dough and
fruit filling.

Brush top of dough lightly with milk; bake in preheated oven to 400 F.
until lightly browned, 1012 mins. Remove from pan and cool on wire racks;
cut into 1 1/2inch bars. Store in an airtight container.

Makes 2 One half dozen21 percent calorie reduction from traditional recipe. 70
cal., 1 gm. pro., 12 gm. carbo., 2 gm. fat, 7 mg. chol, 72 mg. sodium.
Diabetic food exchange: One half fruit, One half bread, One half fat

Posted to BakeryShoppe Digest V1 #419 by "William & Evelyn Hall"
wchall@nevia.net on Nov 26, 1997