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February 2002 Issue
Strawberry-Apricot Bars
by Ronda L. Halpin
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When you're trying to lose or even maintain your weight in the middle of the coldest months of the year, it seems like even looking at dessert is going to turn you into a blimp! Since that's not anyone's goal, it often just seems like dessert is something that should be saved for warm months when you can hike for miles and burn off just about anything you can eat.

Don't give up just yet!

With fewer than 200 calories and healthy fiber besides, this month's featured recipe of Strawberry-Apricot Bars allows you to tame your sweet tooth without loosening your belt as well. What's more, they are truly easy to make. With the crust and topping made simultaneously in a food processor and the filling consisting of two types of preserves mixed together, it's almost too simple to call baking!

So in an effort to keep sweets in your life even when cold weather threatens to make it obsolete, I offer you Strawberry-Apricot Bars. Enjoy!


Strawberry-Apricot Bars

  • 1 c. whole wheat flour
  • 1 1/2 c. oatmeal
  • 1/3 c. packed brown sugar
  • 1/4 tsp. nutmeg
  • 6 T. chilled margarine
  • 1/2 c. strawberry preserves (I use all fruit)
  • 1/2 c. apricot preserves (I use all fruit)
Preheat the oven to 350 degrees. Spray a 8 x 8-inch baking pan with cooking spray. Set aside.

Combine the flour, oatmeal, brown sugar, nutmeg and margarine in a food processor. Pulse 4-6 times or until the mixture resembles coarse meal.

Press 2/3 of the oatmeal mixture into the bottom of the prepared pan. Bake for 10 minutes.

Meanwhile, combine the strawberry and apricot preserves in a small bowl. When the crust has been removed from the oven, carefully spread the preserves over the hot crust and sprinkle the remaining oatmeal mixture over the preserves. Bake for an additional 25 minutes or until the top is lightly browned and the preserves are bubbly. Allow to cool completely before cutting into squares.

  • Yields: 12 servings
  • Preparation Time: 45 minutes

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