Hands on prep: 20 minutes: Baking time: 25 minutes: Makes:16
1 cup whole-wheat pastry flour
3/4 cup quick-cooking (not instant) oats
1/2 cup packed light brown sugar
1/4 cup pecans finely chopped
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 egg white
2 Tbs canola oil
1 Tbs fat-free milk
1 (10 oz) jar raspberry fruit spread
1/2 cup dried tart cherries chopped
1) Preheat the oven to 350. Line a 9":-square baking pan with foil, allowing the foil to extend over the rim of the pan by 2":. Spray with non stick spray.
2) Combine the pastry flour, oats, brown sugar, pecans, cinnamon, baking soda, and salt in a large bowl. With a fork, beat together the egg white, oil, and milk in a small bowl. Add the egg mixture to the flour mixture, stirring until well blended. With your fingers, blend the mixture until moist crumbs form. Reserve 2/3 cup. Transfer the remaining oat mixture to the baking pan, pressing firmly to form an even layer. Bake until set and lightly browned along the edges, about 10 minutes.
3) Stir together the fruit spread and cherries in a small bowl: spread evenly over the hot crust. Crumble the reserved oat mixture on top. Bake until the jam is bubbly at the edges and the top is nicely browned, 15-20 minutes. Let cool completely in the pan on a rack. Lift from the pan using the foil as handles: cut into squares.
1 square 149 calories 3 g fat (0 g trans fat) POINTS value 3