Apricot Almond Squares
Servings: 24 squares
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| Total Calories | 80 |
| Calories from Fat | 36 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 18 mg |
| Sodium | 41 mg |
| Total Carbs | 9 g |
| Fibre | 1 g |
| Sugars | 4 g |
| Protein | 2 g |
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Base:
3/4 cup (180 mL) butter, softened
1/3 cup (80 mL) SPLENDA® No Calorie Sweetener, Granulated
1/4 tsp (1 mL) salt
2 cups (500 mL) all-purpose flour
Filling:
2 cups (500 mL) chopped dried apricots
3/4 cup (180 mL) water
2 eggs
1/3 cup (80 mL) SPLENDA® No Calorie Sweetener, Granulated
1 tsp (5 mL) almond extract
2/3 cup (160 mL) 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
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Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
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For more great Splenda© recipe ideas, click here. |
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