Dried-Fruit Bars
Make a batch of these easy homemade dried-fruit bars to tuck into your kid's lunchbox all week.
Source: EatingWell Magazine, September/October 2010
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
Tip: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores.
Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.
Nutrition Facts
Serving Size: 1 bar
Per Serving:
243 calories; protein 3g; carbohydrates 40.1g; dietary fiber 3.1g; sugars 13.9g; fat 8.9g; saturated fat 2.2g; cholesterol 17.1mg; vitamin a iu 710.6IU; vitamin c 1.3mg; folate 23.9mcg; calcium 19.3mg; iron 1.2mg; magnesium 21.8mg; potassium 240.4mg; sodium 74mg; thiamin 0.1mg; added sugar 11g.
Exchanges:
1 fruit, 1 1/2 carbohydrate, 2 fat