Source:

Classifications: Cakes and Pies

Qty Measure Ingredient

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3/4 cup chopped dried apples

3/4 cup chopped dried apricots

3 1/2 teaspoons Equal for Recipes or 12 packets Equal

sweetener

1 cup water

5 tablespoons margarine, softened

1 3/4 teaspoons Equal for Recipes or 6 packets Equal

sweetener

1 egg

2 egg whites

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Skim milk

Instructions: Heat apples, apricots, 1-1/2 teaspoons Equal for Recipes, and water to boiling in small saucepan; reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes. Process mixture in food processor or blender until smooth; cool. Beat margarine and 1-3/4 teaspoons Equal for Recipes 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 surface into rectangle 12 x 4 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 filloing, pressing edges to seal. Cut filled dough in half and place on greased cookie sheet. Repeat with remaining dough and fruit filling. Brush top of dough lightly with milk; bake in preheated 400* oven until lightly browned, 10-12 minutes. Remove from pan and cool on wire racks; cut into 1 1/2- inch bars. Store in airtight container.

Makes 2-1/2 dozen.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 1/2 fruit, 1/2 bread, 1/2 fat; also, 70 calories, 72 mg sodium, 7 mg cholesterol, 12 gm carbohydrate, 1 gm protein, 2 gm fat.

21% calorie reduction from traditional recipe.

Serves: 1

Food Exchanges: