Apricot Cookies Delight

Cookies are one of life’s little pleasures, and these Apricot Coconut Squares are not only a delightful bite, they’re also deliciously low in fat. Each moist, fruity bar cookie has just 2 grams of fat and is bursting with apricots and coconut.

You make these elegant, layered cookies in three easy stages. First, make the lightly sweetened oat crust and press it into the bottom of a 13-by 9- by 2-inch baking pan. The crust is made with a minimal amount of melted butter and liquid egg substitutes, so be sure not to knead the dough or it will toughen as it bakes.

Second, spread the crust with a simple filling of sugar-free fruit spread and egg substitutes. This recipe calls for apricot fruit spread, but you can use other flavors, including raspberry or cherry.

Third, make the coconut topping, sprinkle it over the filling and bake for 20 to 25 minutes, or until the coconut is lightly toasted and the fruit is bubbling.

Apricot Coconut Squares

Crust:

Nonstick cooking spray

1-1/2 cups flour plus 1 tablespoon flour

1 cup quick oats

1/2 cup sugar

1/4 teaspoon salt

1/4 cup fat-free liquid egg substitutes

3 tablespoons melted margarine or butter

2 tablespoons water

1/2 teaspoon vanilla extract

Filling:

2 (10-ounce) jars sugar-free apricot fruit spread

1/4 cup fat-free liquid egg substitutes

Topping:

4 tablespoons flour

2 tablespoons sugar

1/2 cup sweetened, flaked coconut

1 tablespoon melted margarine or butter

Heat oven to 350 degrees. Lightly coat a 13- by 9-by 2-inch pan with corn oil cooking spray. Use 1 tablespoon of flour to dust the bottom and sides of the pan. Set aside.

In a large mixing bowl, stir together the remaining 1-1/2 cups flour, oats, sugar and salt. Make a well in the center. In a separate container, stir together the egg substitutes, melted margarine or butter, water and vanilla. Stir the liquid ingredients into the dry ingredients to make a damp dough.

Transfer the dough to the prepared pan, cover with a long sheet of wax paper and use a drinking glass or other cylindrical object to roll the crust evenly across the bottom of the pan. Bake for 15 minutes or until lightly brown. Remove from oven.

Stir together the fruit spread and the remaining egg substitutes. Spread evenly over the crust.

Combine the flour, sugar and coconut in a bowl and stir in the melted margarine or butter. Work the mixture with your fingers until the flour and coconut are evenly coated with butter. Sprinkle evenly over the fruit mixture.

Bake 20 to 25 minutes. Cool completely on a rack, cut and serve.

Yield: 32 1-inch servings.

Nutrition information per serving: 109 calories, 2 grams fat (17 percent fat calories), 2 grams protein, 21 grams carbohydrate, 1 milligram cholesterol, 39 milligrams sodium.

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