Filling:

2 cup dried apricots

1 Tbs cornstarch

¼ cup sugar

1 ¼ cup water

Crust:

1 ½ cup quick-cooking oatmeal

2 Tbs honey

1/3  cup margarine

1 cup whole wheat flour

1 cup brown sugar

1 ½ tsp baking soda

1 tsp water

1 Tbs water

Icing:

1 cup confectioners’ sugar

¼ tsp ground cinnamon

1 ½ Tbs skim milk

Preheat oven to 350 degrees.

Filling: In saucepan, combine chopped apricots, sugar, cornstarch, and water. Cook over medium heat until thickened and bubbly. Cool.

Crust: Grind oatmeal in food processor or blender; set aside. Cream together margarine, sugar, water, and honey, using processor, mixer, blender, or by hand. Add flour and baking soda; mix until blended. Stir in oatmeal. Firmly press one-half mixture in lightly-greased 9x13-inch pan. Spread fruit mixture over top. Add 1 teaspoon water to remaining oatmeal mixture and sprinkle on top. Bake for 25 minutes or until light golden brown. Cool.

Icing: Stir together sugar, cinnamon and milk until mixture is a drizzling consistency. Add more milk if needed. Drizzle over bars.

Yield:                   Serving Size:

32 servings  1 bar

Nutritional Analysis Per Serving

100 calories           ½ bread exchange

2.2 gm fat              ½ fat exchange

19 percent cal/fat   ½ fruit exchange

Pumpkin-Date-Nut Bread

2 2/3  cup sugar

½ tsp baking powder

½ cup margarine

2 tsp baking soda

4 oz. egg substitute

1 tsp. cinnamon

1 lb canned pumpkin

  (or 1 ¾ cup fresh)

1/3  cup chopped walnuts

½ tsp cloves

3 1/3  cup flour

2/3  cup chopped dates

Cream together the sugar and margarine. Beat in egg substitute and stir in pumpkin and water. Sift the flour, powder, soda and spices. Gradually add dry ingredients into pumpkin mixture. Add nuts and dates. Pour into 2 loaf pans, sprayed with cooking spray. Bake at 350 degrees for 1 hour and 15 minutes.

Yield:                             Serving Size

2 loaves (32 slices)  1 slice

Nutritional Analysis Per Serving:

157 calories           1 bread exchange

3.8 g fat                1 fruit exchange

21 percent cal/fat   ½ fat exchange