APRICOT-ALMOND BARS WITH CHOCOLATE

Yield: 24 bars
Source: "The Eating Well Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/87.shtml

INGREDIENTS

- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces)
or semisweet chocolate chips, divided
- 1/4 cup sliced almonds

DIRECTIONS

Preheat oven to 350 degrees F.
Coat a 7-by-11-inch baking pan with cooking spray.

Combine 1/2 cup dried apricots and water in a small
saucepan; bring to a simmer over medium heat. Cover
and cook for 2 minutes. Remove from heat and set aside
to cool. Coarsely chop the remaining 1/2 cup apricots.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Puree the cooked apricots and any remaining cooking liquid in
a food processor. Add egg, egg white, oil, honey and vanilla;
process until smooth. Add the flour mixture, 1/2 cup chocolate
and the chopped apricots; pulse just until combined. Scrape the
batter into the prepared pan, spreading evenly. Sprinkle with almonds.

Bake the bars until lightly browned and a toothpick inserted in
the center comes out clean. Let them cool in the pan on a wire rack.

Melt the remaining 1/4 cup chocolate in a double boiler over
barely simmering water or in the microwave on Medium for 30 to 60
seconds. Spoon the chocolate into a ziplock bag, cut off the tip
of one corner and drizzle the melted chocolate over the cooled
bars. Let stand for about 10 minutes before cutting into the bars.

Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg,
Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat