- Portion size 24 servings
- Credits : SPLENDA®
Ingredients
Base:
Filling:
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
