Apricot Almond Squares (48)
Crust:
1 1/4 c. flour
1/4 c. cornstarch
1/3 c. tub margarine, cut up
1/3 c. sugar
3 tbsp. no-fat or low-fat yogurt
Filling:
1 and 1/2 c. apricot preserves (sugar-reduced or all-fruit preserves)
1/4 c. lemon juice
1/4 c. sliced almonds
1.Preheat oven to 350 degrees F. In the processor, mix flour, cornstarch,
margarine and sugar until fine. Add yogurt; process with quick on/off
pulses, just until mixture is crumbly. Reserve 1/2 c. crumbs. Press the
remainder firmly into bottom of a sprayed 9"x13" baking pan. Bake at
350 degrees F. for 18 to 20 minutes, until golden.
2. Combine filling ingredients and mix well. Spread evenly ovr baked crust.
Sprinkle with reserved crumb mixture. Bake 15 minutes longer, until set.
Cool completely. Cut into squares. These freeze very well.
Source: Meal Leani Yumm! by Norene Gilletz
_._,_._,_
Crust:
1 1/4 c. flour
1/4 c. cornstarch
1/3 c. tub margarine, cut up
1/3 c. sugar
3 tbsp. no-fat or low-fat yogurt
Filling:
1 and 1/2 c. apricot preserves (sugar-reduced or all-fruit preserves)
1/4 c. lemon juice
1/4 c. sliced almonds
1.Preheat oven to 350 degrees F. In the processor, mix flour, cornstarch,
margarine and sugar until fine. Add yogurt; process with quick on/off
pulses, just until mixture is crumbly. Reserve 1/2 c. crumbs. Press the
remainder firmly into bottom of a sprayed 9"x13" baking pan. Bake at
350 degrees F. for 18 to 20 minutes, until golden.
2. Combine filling ingredients and mix well. Spread evenly ovr baked crust.
Sprinkle with reserved crumb mixture. Bake 15 minutes longer, until set.
Cool completely. Cut into squares. These freeze very well.
Source: Meal Leani Yumm! by Norene Gilletz
_._,_._,_
