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Wednesday, March 19, 2014

Apricot Meringue Bars

Apricot Meringue Bars

Meringues take a bit more tome to fix, but the result is so beautiful and tasty, they’re worth the trouble. I’d serve these for a card party luncheon or when old friends come for a long-awaited visit.

Serves 12 (2 each)

½ cup reduced – calories margarine
1 ½ cups SPLENDA Granular
2 eggs, separated
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon table salt
¼ teaspoon baking powder
1 cup apricot spreadable fruit
¼ cup chopped walnuts

Preheat oven to 350 degrees . Spray a 7-by-11-inch biscuit pan with butter-flavored cooking spray. In a large bowl , cream margarine and ½ cup SPLENDA. Using a sturdy spoon. Stir in egg yolks and vanilla extract . Add flour , salt, and baking powder. Mic gently just to combine. Pat mixture evenly into prepared pan. In a small bowl, stir spreadable fruit until softened. Spread evenly over crust. In a medium bowl, beat egg whites with an electric mixer on HIGH until soft peaks from. Carefully stir in walnuts. Evenly spread meringue mixture over apricot layer, being sure to seal to edges. Bake for 18 to 22 minutes or until firm. Place pan on a wire rack and aloe to cool completely. Cut into 24 bars.

Each serving Equals

HE: 1 Fat * 2/3 Fruit * 1/3 Bread * ¼ Protein *
¼ slider * 10 Optional Calories
158 Calories * 6 gm Fat * 2 gm Protein*
24 gm Carbohydrate * 208 mg Sodium *
15 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Fat * 1 Fruit * 1 Starch 

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