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Apricot Squares (Lite)

Makes 20 squares

• 1/4 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups unbleached all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup flaked coconut
• 1/4 cup walnuts, chopped and toasted
• 1 jar (10 ounces) apricot spreadable fruit

Preheat the oven to 350 degrees. Spray a 9-inch square pan with nonstick cooking spray. Set aside.

In a large bowl, cream the butter and sugar. Add the eggs, beating in one at a time. Beat in the vanilla.

Combine the flour, cornstarch, baking powder, salt, coconut and walnuts. Stir the flour mixture into the egg mixture, and mix just until combined.

Press half of the dough into the bottom of the prepared pan. Spread the dough with the apricot spread. Crumble the remaining dough over the top. Press down lightly.

Bake for 30 to 35 minutes, or until very lightly browned on top.

Per serving: 148 calories, 4 g fat, 25 mg cholesterol, 81 mg sodium, 25 g carbohydrates, 2 g protein, 1 g fiber.

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