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Low Fat Apricot Oat Cakes

3 cups rolled oats
2 cups flour
1/4 tsp baking powder
1/3 cup plain fat-free yogurt
1/2 cup crystalline fructose (or granulated sugar)
1/2 cup honey
1/2 tsp vanilla
1 egg white
1/2 cup dried fruit (I used 12 dried apricots)

Thoroughly grind rolled oats in food processor or blender. Mix
with flour and baking powder.

Chop dried fruit into small pieces. You could use apricots, raisins,
dates, dried apples, dried cranberries, or anything else you like.

In a separate bowl, cream together yogurt, fructose, honey, and
vanilla. In yet another bowl, lightly beat egg white until it gets
bubbly but not stiff. Fold egg white into the wet ingredients.
Add dried fruit.

Combine wet and dry ingredients. The dough gets pretty stiff and
is hard to mix. You may even have to knead it with your hands like
bread dough! Form into 12 patties.

Bake at 325 degrees F for 15 minutes on non-stick cookie sheet.
Cool completely and store in refrigerator. These keep well and
may be frozen.

Per patty: 250 calories, 1.5 g fat.

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