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Fig Bars

1/2 cup dried figs 
6 tablespoons hot water 
1 tablespoon granulated sugar 
2/3 cup all-purpose flour 
1/2 cup uncooked quick oats 
3/4 teaspoon baking powder 
1/4 teaspoon salt 
2 tablespoons oil 
3 tablespoons fat-free (skim) milk 
Icing 
1 ounce reduced-fat cream cheese 
1/3 cup powdered sugar 
1/2 teaspoon vanilla 

Preheat oven to 400F. Lightly coat cookie sheet with nonstick cooking spray; set aside
To prepare dough, combine figs, water and granulated sugar in food processor or blender; process until figs are finely chopped. Set aside
Combine flour, oats, baking powder and salt in medium bowl
Add oil and just enough milk, 1 tablespoon at a time, until mixture forms a ball. 
On lightly floured surface, roll dough into 129-inch rectangle
Place dough on prepared cookie sheet
Spread fig mixture in 2-1/2-inch-wide strip lengthwise down center of rectangle
Make cuts almost to filling at 1/2-inch intervals on both 12-inch sides
Fold strips over filling, overlapping and crossing in center
Bake 15 to 18 minutes or until lightly browned
To prepare icing, combine cream cheese, powdered sugar and vanilla in small bowl; mix well
Drizzle over braid. Cut into 12 pieces

Food exchange per bar 1 starch 1/2 fat
Calories 104 Calories from Fat 26 % Total Fat 3 g Saturated Fat 1 g 
Cholesterol 1 mg Carbohydrate 18 g Fiber 1 g Protein 2 g Sodium 93 mg

Courtesy Diabetic Cooking

Serves 12