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Crust:
Filling:
Preheat oven to 350°F.
In the processor, mix flour, cornstarch, margarine and sugar until fine. Add yogurt; process with quick on/off pulses, just until mixture is crumbly. Reserve 1/2 cup crumbs. Press the remainder firmly into the bottom of a sprayed 9"x13" baking pan. Bake
for 18 to 20 minutes, until golden.
Combine filling ingredients and mix well. Spread evenly over baked crust. Sprinkle with reserved crumb mixture. Bake 15 minutes longer, until set. Cool completely. Cut into squares.
Norene Notes: These freeze very well. My note: they'll never make it to the freezer!
Posted by Sandy Loeffler
Nutritional Info Per Serving: 53 calories per square, 1.6g fat (0.3 saturated), 0mg cholesterol, <1g protein, 9g carbohydrate, 14mg sodium, 18mg potassium, trace iron, trace fibre, 5mg calcium.
1-1/4 cup all purpose flour
1/4 cup cornstarch
1/3 cup margarine, cut up
1/3 cup sugar
3 tbsp. no-fat or low-fat yogurt
1-1/2 cup apricot preserves (sugar-reduced or all-fruit preserves)
1/4 cup lemon juice
1/4 cup sliced almonds