Serves: 20
Total Calories: 59

3/4 cup dried apricot, divided
1/3 cup water
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon canola oil
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 teaspoons powdered sugar

1. Preheat the oven to 350°F. Spray an 8 x 8-inch baking pan with nonstick cooking spray.

2. In a small saucepan, simmer 1/2 cup of the apricots in the water, covered, for 2 minutes. Cool, but do not drain. In a small bowl, dice the remaining apricots.

3. Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Stir in the diced apricots.

4. In a blender, add the cooled apricot mixture and puree, about 1 minute. Add the egg, granulated sugar, oil, zest, and vanilla and mix until just blended, about 30 seconds. Pour this mixture into the middle of the flour mixture and stir until just combined. Spread in the prepared pan and bake until golden brown and edges begin to crust, 18-20 minutes.

5. Sprinkle powdered sugar over the warm bars. Cool before cutting You can place the apricot squares in decorative mini-muffin liners to serve.

NOTE: You can place the apricot squares in decorative mini-muffin liners to serve.

EXCHANGES
1 Carbohydrate

NUTRITION FACTS
Calories 59
Calories from Fat 9
Total Fat 1g
Saturated Fat 0g
Cholesterol 11mg
Sodium 38mg
Carbohydrate 12g
Dietary Fiber 1g
Sugars 7g
Protein 1g

Nutritional Facts:

Serves: 20
Total Calories: 59
Calories from Fat: 7

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