Low Cal Deserts

gatorginger

I found this in the March issue of Woman's Day

Oatmeal-Jam Bars (makes 36 servings)

1 1/2 cups all-purpose flower
2 tbsp brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups old fashioned oats
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp kosher salt
1 large egg
3/4 cup seedless raspberry jam

1. Heat oven to 350. Line a 9 x 13 inch baking pan with nonstick foil, leaving a 3-inch overhang on two sides

2. In a food processor pulse 1/2 cup flour, the brown sugar and 1/4 cup butter (1/2 stick) until the mixture forms large crumbs. Transfer to a medium bowl and stir in 1/2 cup oats. Refrigerate until ready to use.

3. In the food processor (no need to clean) combine the granulated sugar, baking soda, salt and the remaining 1 cup flour and 3/4 cup butter until the mixture forms fine crumbs. Add the egg and pulse until blended. Transfer to a large bowl, fold in the remaining 1 cup oats and spread into the prepared pan.

4. Spread the jam evely over the batter. Crumble the chilled crumb mixture into small clumps over the jam. Bake until the jam is bubbly and a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let the bar cool in the pan for 30 minutes. Using the overhangs, transfer the bar to a wire rack to cool completely. Cut into pieces

per bar: 107 cal, 5 G fat (3G sat fat) 14 mg chol, 45 mg. sodium, 1 G protien, 14 G Car, 0 G fiber

Will put more recipies in later