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Creamy Lemon Fruit Squares

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    These protein-packed dessert bars offer a creamy texture and flavourful taste thanks to the silken tofu and nutritious fruit they contain.

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    For the crust:
    1/2 cup (125 mL) whole wheat pastry flour
    2 Tbsp (30 mL) flaxseed meal
    2 Tbsp (30 mL) almond butter
    1/2 tsp (2 mL) cinnamon
    2 Tbsp (30 mL) apple juice concentrate
    2 Tbsp (30 mL) apricot purée

    For the filling:
    1 - 16 oz (500 mL) package firm silken tofu
    1 - 16 oz (500 mL) can of pears (packed in juice), drained
    1/2 cup (125 mL) apricot purée
    2 Tbsp (30 mL) fresh lemon juice
    2 Tbsp (30 mL) lemon zest

    Sliced fruit of choice for topping

    Preheat oven to 375 F (190 C).

    Mix flour, flaxseed meal, almond butter, and cinnamon in small bowl. Mix in juice and apricot purée. Press into oiled 8 x 8 x 2 in (2 L) pan and bake 10 minutes or until golden brown.

    Meanwhile, blend tofu, pears, purée, juice, and zest in medium bowl using handheld blender. Spread onto baked crust and bake for 20 more minutes.

    Let cool. Top with sliced fruit and serve.

    Serves 16.

    Each portion contains: 63 calories; 3 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 10 g carbohydrates; 2 g fibre; 12 mg sodium; 5 g sugars

    TIP: Quickly make flaxseed meal at home by grinding organic flaxseeds with an electric coffee grinder.

    TIP: To make about 1 cup of apricot purée, simply place 1 cup of dried apricots in a small pot and cover with water.

    Let pot boil over high heat, then simmer until fruit is tender and most water has been absorbed.

    Purée until smooth using a handheld blender.

    source: "Diabetes-Friendly Desserts", alive #337, November 2010

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    Creamy Lemon Fruit Squares

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