Apricot Meringue Bars

1/2 cup reduced-calorie margarine
1-1/2 cups Splenda Granular
2 eggs, separated
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1 cup apricot spreadable fruit
1/4 cup chopped walnuts

Preheat oven to 350 degrees. Spray a 7-by-11-inch biscuit pan with butter-flavored
cooking spray.
In a large bowl, cream margarine and 1/2 cup Splenda, using a sturdy spoon. Stir in
egg yolks and vanilla extract. Add flour, salt, and baking powder. Mix gently just to
combine. Pat mixture evenly into prepared pan.

In a small bowl, stir spreadable fruit until softened. Spread evenly over crust.

In a medium bowl, beat egg whites with an electric mixer on HIGH until soft peaks
form. Add remaining 1 cup Splenda. Continue beating until stiff peaks form.
Carefully stir in walnuts. Evenly spread meringue mixture over apricot layer, being
sure to seal to edges.

Bake for 18 to 22 minutes or until firm. Place pan on a wire rack and allow to cool
completely Cut into 24 bars.

HINTS:
1. Place hand in a plastic sandwich bag when patting crust into pan.
2. Any flavor spreadable fruit can be used.

Serves 12 (2 each)

158 Calories
6g Fat
2g Protein
24g Carb
208mg Sodium
1g Fiber
Exchanges: 1 Fat; 1 Fruit; 1 Starch

Cooking Healthy with Splenda by JoAnna M. Lund