Apple-Apricot Bars
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Apple-Apricot Bars
  Apple  
Last updated 6/12/2012 1:04:37 AM. Recipe ID 29186. Report a problem with this recipe.
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      Title: Apple-apricot bars
 Categories: None
      Yield: 1 Servings
 
    3/4 c  Chopped dried apples
    3/4 c  Chopped dried apricots
  3 1/2 ts Equal Measure or 12 packets
           -of Equal sweetener
      1 c  Water
      5 tb Oleo; softened
  1 3/4 ts Equal Measure or 6 pkts. of
           -sweetener
      1    Egg
      2    Egg whites
      1 ts Vanilla
  1 3/4 c  All purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
           Skim milk
 
  From the Equal Sweetener cook booklet.
  
  Heat apples, apricots, 3 1/2 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 3/4 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 1/2-inch 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, 10-12 mins. Remove from pan and cool on wire
  racks; cut into 1 1/2-inch bars. Store in an airtight container.
  
  Makes 2 1/2 dozen-21 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: 1/2 fruit, 1/2 bread, 1/2 fat
  




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Recipe ID 29186 (Apr 03, 2005)

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