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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Apricot Bars

Source: Enlitened Kosher Cooking by Nechama Cohen

Sweet apricot bars with a zesty lemon glaze.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	91.0

Total Carbs	8.5 g

Dietary Fiber	0.8 g

Sugars	0.7 g

Total Fat	6.1 g

Saturated Fat	0.6 g

Unsaturated Fat	1.6 g

Potassium	56.5 mg

Protein	1.7 g

Sodium	34.0 mg

Dietary Exchanges 6.1 Fat, 0.0 Fruits, 0.1 Meat, 0.1 Other Carbs, 0.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 tbsp sugar free apricot jam 3.0
3 tbsp cold water 0.3333
0.3333 cup white all purpose flour 0.25
0 1/4 cup whole wheat flour 0.25
0 1/4 cup ground almonds 0.75
0 3/4 tsp ground cinnamon 0.5
0 1/2 tsp low sodium baking powder 0.25
0 1/4 tsp baking soda 0.25
0 1/4 cup canned fruit flavored tea 1.0
1 tbsp fresh lemon peel 1.0
1 tsp vanilla extract 1.0
1 each eggs 0.25
0 1/4 cup canola oil 0.75
0 3/4 cup SPLENDA® No Calorie Sweetener, granulated

Glaze (optional) 3.0
3 tbsp SPLENDA® No Calorie Sweetener, granulated 2.0
2 tbsp cold water 1.0
1 tbsp fresh lemon juice 1.0
1 tsp vanilla extract 2.0
2 tbsp chopped walnuts

Directions

Preheat oven to 350 degrees F. Line a long loaf pan with baking paper.
Place boiling water and apricot jam in a glass dish. Cover with a plate or piece of foil. Let stand for 2 minutes. If the mixture does not blend easily, microwave for 30 seconds and mix with a wire whisk or fork and cool.
Sift the flours, cinnamon, baking powder and baking soda.
Mix the tea with the lemon zest and vanilla.
In a mixer on a high setting, beat the egg, slowly adding the oil and sugar substitute. Beat until the mixture thickens.
Add the apricot mixture, mixing by hand with a wooden spoon. Add the tea and flours, alternating between the two. Continue mixing until blended.
Spread in the pan and bake until the cake starts to turn brown and the sides begin to pull away, 20-30 minutes. Cool and garnish. Keep refrigerated or freeze.
To prepare the optional glaze, place sugar substitute in a cup or small bowl. Slowly add water, lemon juice and vanilla extract, a few drops at a time, mixing while you add, until the mixture is thick. Spoon or brush over the sliced bars. Sprinkle with walnuts if desired and freeze.