Coconut Apricot Bars

Coconut Apricot Bars

1 cup quick oats
1 and 1/2 cups reduced-fat biscuit baking mix
3/4 cup SPLENDA granular
1/4 cup flaked coconut
1/2 cup reduced-calorie margarine
1 cup+2 tbsps. apricot spreadable fruit

Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with butter flavored cooking spray. In a large bowl, combine oats, baking mix, Splenda and 2 tablespoons coconut. Add margarine. Mix well using a pastry blender or 2 forks until mixture becomes crumbly. Pat 2/3 of mixture into prepared cake pan. In a small bowl, stir spreadable fruit until softened. Carefully spread spreadable fruit over crust. Evenly sprinkle remaining crumb mixture over fruit. Sprinkle remaining two tablespoons coconut over top. Bake for 18 to 22 minutes or until filling is set. Place pan on a wire rack and allow to cool completely. Cut into 24 bars.

serves 12 (2 bars each)

Each serving equals:

HE 1 Bread. 1 Fruit. 1 Fat. 11 optional Calories
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190 Calories. 6 gram Fat. 2 gram Protein. 32 gram Carbohydrate. 269 mg Sodium. 20 mg Calcium. 1 gram Fiber
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DIABETIC EXCHANGES: 1 Starch. 1 Fruit. 1 fat
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WW'S Points 4