from Monique Rogers
½
cup I Can’t Believe It’s Not Butter (I used Smart Balance)
1
cup granulated sugar (next time I’m going to cut back on that)
½
tsp. almond extract
1
cup all-purpose flour
½
tsp. baking soda
½
tsp. salt
1
½ cups old fashioned rolled oats
¾
cup low-sugar strawberry preserves (I used cannery jam)
¼
cup applesauce
½
tsp. lemon juice
Confectioners’
sugar (optional)
Preheat
over to 375. Line 9” square baking pan with foil. (Oops-I didn’t do
the “foil” thing and mine turned out fine) Coat with cooking spray.
On medium speed, beat spread and granulated sugar until fluffy, 30 seconds;
beat in extract. Beat in flour, soda and salt until combined. Beat
in oats. Reserve 1 cup dough. Spread remaining dough in pan.
In
bowl, combine preserves, applesauce and lemon juice; spread over dough in
pan. Drop reserved dough by ½ teaspoonfuls on top. Bake 40 minutes
or until golden. Cool. Use foil to lift cookie from pan. Peel
foil from edges. Sprinkle with confectioners’ sugar if desired. Cut
into bars.
Servings:16
Calories:
175
Protein:
2g
Fat
5g (1 sat)
Trans
fat: 0g
Chol:
0mg
Carbs:
30g
Sodium:
157mg
Fiber:
1g
Sugar:17g
Kitchen
time: 20 minutes
Total
time: 60 minutes
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