Recipe - Apricot Bars

2 Eggs
1 cup Apricot 100% fruit spread
One half cup Butter; melted
2 teaspoon Vanilla extract
1 cup Flour
2/3 cup Oats
1 One fourth teaspoon Baking powder
One fourth teaspoon Salt
Three fourths teaspoon Cinnamon, ground
One fourth teaspoon Allspice, ground
1/8 teaspoon Mace, ground

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread,
butter, and vanilla. Add flour, oats, baking powder, salt, and
spices; mix well. Spread dough into greased 12"x8" baking dish. Bake
18 minutes, until golden brown and firm to touch.

Cool completely on wire rack. Cut into 18 bars. Store in tightly
covered container.

Nutrition information per bar: 130 calories, 2 gm protein, 17 gm
carbohydrate, 6 gm fat, 37 mg cholesterol, 119 mg sodium, 2/3
diabetic starch/bread exchange, 1 diabetic fat exchange, One half diabetic
fruit exchange.

Source: "SugarFree Desserts," the December 1992 issue of _Favorite
AllTime Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip