by Chef Christine Leishman
Weight Watcher Points - 4 Points
2 cups dried apricots
2 tablespoons maple syrup
Water
¾ cup quick cooking rolled oats
¾ cup all purpose flour
½ cup brown sugar
Pinch of salt
¼ teaspoon baking powder
¼ cup orange juice
2 tablespoons rice milk or soymilk
2/3 cup all purpose flour
2/3 cup brown sugar
1½ tablespoons butter
2 Tablespoons rice milk or soymilk
Place the apricots and maple syrup in a small pot and add water just to cover. Cook until tender then cool briefly before blending to a paste. Mix the oats, flour, sugar, salt, and baking powder in a stainless bowl. Use a fork to fluff in the liquids being careful to not over mix. Make the topping by cutting the butter into the flour and sugar and then using a fork to just mix in the liquid.
Spray a 7x11 Pyrex pan with nonstick spray and sprinkle the oat mixture out pressing it evenly with your fingertips. Spread the apricot mixture out evenly and smoothly. Cover with the topping and bake in a preheated oven until golden brown on top and bubbling. Cool before cutting.
Yield: 12 servings
Per serving (3 oz.): Calories 191; Fat 2.2 g; Saturated fat 1.0 g; Cholesterol 4.1 mg; Sodium 64 mg; Carbohydrate 41 g; Fiber 1.8 g; Sugars 22.8 g; Protein 3.2 g; Vitamin A 114 RE; Vitamin C 3.3 mg; Calcium 20.2 mg; Iron 1.7 mg. This recipe is 10% fat.
Exchanges: 1 Bread/Starch; 1 Fruit; 1 Other Carbohydrate; ½ Fat
Carbohydrate points: 2.7
Carbohydrate (gm): 41
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