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Raspberry Peach Breakfast Bars
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In addition to the Power Punch nutrients listed below, each serving is a good source of the following (based on percent of Daily Values): 12% vitamin A, 16% vitamin D, 10% vitamin E, 15% folate, 11% iron, 16% magnesium, 16% potassium and 15% zinc.
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Crust:
Butter-flavored cooking spray 1/2 cup all-purpose flour 1 1/2 cup quick oats 2/3 cup brown sugar 2/3 cup wheat germ 1 cup instant skim milk powder 1/4 cup fat-free margarine Filling: 1 can (12 ounces) evaporated fat-free milk 1 package (3.4 ounces) instant lemon pudding mix 1 jar (10 ounces) peach preserves 1 bag (12 ounces) frozen, unsweetened raspberries, thawed |
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| Preheat oven to 350 degrees F. Spray an 8 1/2-inch square pan with cooking spray and wipe with a paper towel to spread evenly and absorb the excess.
Combine the flour, oats, sugar, wheat germ and milk powder. Then add the margarine and mix until crumbs are evenly moist. Reserve 1 cup of crumbs. Press remaining crumbs into bottom of pan. Combine evaporated milk, preserves and pudding mix and mix well. Gently stir in raspberries. Pour and spread evenly over crust. Sprinkle with reserved cup of crumbs. Bake for 50 minutes. Cool completely. Makes nine servings. |
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| From Power Desserts (Champion Press, 2004) by Karen Pellegrin, Ph.D. | ||