Apricot Almond Squares

Author: Canadian Living

  • Portion size 24 servings
  • Credits : SPLENDA®

Ingredients

Base:
  • 3/4 cups butter softened
  • 1/3 cup Splenda® No Calorie Sweetener, Granular
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
Filling:
  • 2 cups dried apricots
  • 3/4 cups water
  • 2 eggs
  • 1/3 cup Splenda® No Calorie Sweetener, Granular
  • 1 teaspoon almond extract
  • 2/3 cups sliced almonds

Method

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.

Nutritional facts Per square: about

  • Sodium 41 mg
  • Protein 2 g
  • Calories 80.0
  • Total fat 4 g
  • Cholesterol 18 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g
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Apricot Almond Squares

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