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Cook'n with Betty Crocker 
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Chocolate Apricot Squares |
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Serves: 25 Print this RecipeAny flavor of jam is delicious in this recipe. To make cutting this dessert easier, simply wet the knife to keep it from sticking. 1 cup all-purpose flour 1/4 cup powdered sugar 1/4 cup margarine, softened 3 egg whites 1/2 cup granulated sugar 1/2 cup apricot jam 3 tablespoons miniature semisweet chocolate chips Heat oven to 350°. Spray square pan, 9x9x2 inches, with nonstick cooking spray. Mix flour, powdered sugar, margarine and 1 of the egg whites. Press in pan. Bake about 15 minutes or until set. Increase oven temperature to 400°. Beat remaining 2 egg whites in small bowl with electric mixer on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time; continue beating until whites are stiff and glossy. Do not underbeat. Spread jam over baked layer. Sprinkle with chocolate chips. Spread beaten egg whites over jam and chocolate chips. Bake about 10 minutes or until meringue is brown. Cool completely. Cut into 1 1/2-inch squares. 1 square: Calories 80 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 30mg; Carbohydrate 14g (Dietary Fiber 0g); Protein 1g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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