CHEWY APRICOT COCONUT BARS (DIABETIC)
This is a variation on my Recipe #487220. Came up with this in order to use up some extra dried fruit and to make sure my trays this year looked a little different from prior offerings.
Provided by justcallmetoni
Categories Bar Cookie
Time 25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350 degrees.
- Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
- Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
- Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
- Spread batter evenly in greased 8-inch square baking pan.
- Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
- Cut into squares.
Nutrition Facts : Calories 119.2, Fat 9.5, SaturatedFat 4.3, Cholesterol 11.6, Sodium 139.2, Carbohydrate 7.4, Fiber 1.2, Sugar 2.5, Protein 1.8
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