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Apricot Bars
Source: Enlitened Kosher Cooking by Nechama Cohen

Sweet apricot bars with a zesty lemon glaze.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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

Glaze (optional)
3 tbsp  SPLENDA┬« No Calorie Sweetener, granulated
2 tbsp  cold water
1 tbsp  fresh lemon juice
1 tsp  vanilla extract
2 tbsp  chopped walnuts
  1. Preheat oven to 350 degrees F. Line a long loaf pan with baking paper.
  2. 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.
  3. Sift the flours, cinnamon, baking powder and baking soda.
  4. Mix the tea with the lemon zest and vanilla.
  5. In a mixer on a high setting, beat the egg, slowly adding the oil and sugar substitute. Beat until the mixture thickens.
  6. Add the apricot mixture, mixing by hand with a wooden spoon. Add the tea and flours, alternating between the two. Continue mixing until blended.
  7. 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.
  8. 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.

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