Apricot Bars

MAKES 16 SMALL SQUARES

Because it contains no sugar, the crust for
these bars is soft rather than crunchy. Unsulfured
apricots give the filling a mellow
flavor, and their dark color contrasts nicely
with the crust.

Filling

   10 ounces unsulfured apricots
      (about 36 pieces)
    1 tablespoon fresh lemon juice
    8 drops liquid stevia extract

Crust

  1/4 cup canola oil
  1/4 cup unsweetened apple butter
  1/4 teaspoon liquid stevia extract
    1 cup old-fashioned or quick-cooking
      oats
  1/2 cup unbleached all-purpose
      flour
  1/2 cup whole-wheat flour
    2 tablespoons toasted wheat
      germ
    2 tablespoons unsweetened
      shredded coconut
  1/2 teaspoon baking soda
  1/2 teaspoon ground cinnamon
  1/2 teaspoon salt

1. Preheat oven to 375 degrees. Grease an
8 by 8-inch baking pan and set aside.

2. For filling: Place apricots in small
saucepan and add 3 cups water. Bring to a
boil and then simmer, uncovered, over
medium heat until plump and tender, about
15 minutes. Drain apricots and place in
work bowl of food processor with lemon
juice and stevia. Process until completely
smooth.

3. For crust: Meanwhile, stir together oil,
apple butter, stevia, and 1 tablespoon water
in small bowl and set aside. Stir oats, flours,
wheat germ, coconut, baking soda, cinnamon,
and salt together in medium bowl
until completely blended. Add liquid ingredients
and stir to combine. Mixture should
be moist and crumbly.

4. To assemble and bake bars: Press 2 cups
of crust mixture evenly into prepared baking
pan. Spread apricot filling evenly over
bottom crust. Sprinkle with remaining crust
mixture and pat lightly. Bake until golden
brown, about 20 to 25 minutes. Cool completely
and cut into 2-inch squares. (Bars
can be stored in airtight container at room
temperature for several days.)

PER SERVING: 145 CALORIES, 3 G PROTEIN, 5 G FAT,
1 G SATURATED FAT, 22 G CARBOHYDRATES, 3 G FIBER,
108 MG SODIUM, 2% CALCIUM

Minted Green Grape Sorbet

SERVES 4

This sorbet makes a terrific low-calorie snack
or dessert. It tastes like a frozen lemon-limeade
with a strong hit of mint and grape.

2 cups seedless green grapes
1/3 cup packed fresh mint leaves
2 tablespoons fresh lime juice
4 tablespoons fresh lemon juice
20 drops liquid stevia extract
 Pinch of salt

1. Put all ingredients in work bowl of food
processor and pulse several times to blend
completely. Scrape down sides of bowl if
necessary.

2. Pour mixture into small metal bowl and
place in freezer. Freeze completely, about
3 hours.

3. Return frozen mixture to food processor
and process until smooth and pale green
in color. Serve immediately or refreeze in
covered container. (Sorbet can be left frozen
for several days.)

NOTE: If mixture becomes rock hard, you
can soften it carefully in a microwave oven
(providing you stored it in a microwave-safe
container).

PER SERVING: 39 CALORIES, 1 G PROTEIN, <1 G FAT,
<1 G SATURATED FAT, 11 G CARBOHYDRATES, 1 G FIBER,
30 MG SODIUM, 2% CALCIUM

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