Apricot Almond Squares
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 80 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 18 mg |
| sodium | 41 mg |
| Sugars | 4 g |
Ingredients
- Base:
- 3/4 cup butter, softened
- 1/3 cup Splenda® No calorie Sweetener, Granular
- 1/4 tsp salt
- 2 cups all-purpose flour
- Filling:
- 2 cups dried apricots
- 3/4 cup water
- 2 eggs
- 1/3 cup Splenda® No calorie Sweetener, Granular
- 1 tsp almond extract
- 2/3 cup sliced almonds
Preparation
Base: In bowl, beat butter, SPLENDA® Granulated and salt until light; beat in flour just until combined. Grease sides of 13 X 9 inch (33 cm X 23 cm) metal cake pan; press SPLENDA® mixture over bottom. Bake in 350 °F (180 °C) oven for 18 to 20 minutes or until golden. Let cool.
Filling: Meanwhile, in small saucepan, bring apricots and water to boil; reduce heat, cover and simmer, stirring occasionally, for 12 minutes or until no liquid remains. Let cool for 10 minutes. In food processor, pur?apricots, eggs, SPLENDA® Granulated and almond extract for 3 minutes or until smooth and slightly thickened. Spread over base. Sprinkle with almonds.
Bake in 350 °F (180 °C) oven for about 22 minutes or until set and golden. Let cool; cut into squares.
Additional information :
Developed by the Canadian Living Test Kitchen
Source : SPLENDA®
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