YIELD Makes 6 servings
INGREDIENTS
1 tablespoon butter or vegetable oil 1/4 cup sliced almonds 2 ounces instant oatmeal 1 cup peeled and grated apple 1/4 cup pitted and chopped prunes 1 cup shredded carrots 1 cup whole-wheat flour 1/3 cup egg whites 1/4 cup nonfat milk 1/2 teaspoon baking powder 1/4 teaspoon baking soda 2 tablespoons sugar substitute 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Nonstick cooking spray 6 teaspoons sugar-free reduced-fat peanut butter 6 teaspoons sugar-free raspberry toppingPREPARATION:
- Preheat oven to 425°F. In nonstick pan over medium heat, melt butter; add almonds and oatmeal. Cook and stir 3 minutes; remove from heat and let cool.
- In food processor, place oatmeal mixture, fruits, carrots, flour, egg whites, milk, baking powder, baking soda, sugar substitute and spices. Pulse twice, scrape sides of bowl and pulse until doughy.
- Spray 9X13X2-inch baking pan with nonstick cooking spray; press dough evenly into pan. Bake 20 minutes. Remove from oven; cool 15 minutes.
- Cut into 12 bars. Spread 6 bars with peanut butter and raspberry topping. Top with remaining bars to make sandwiches.