Adapted from Harriet Roth’s Choleterol Control
CookbookPrep time: 5 -10 minutes
Bake time: 15-20 minutes
Cooling time: 30-40 minutes
Makes 24 slices
Ingredients:
¾ cup ground nuts (I used almonds, but hazelnuts would be delicious too)
¾ cup rolled oats, chopped
¼ cup oat bran
¼ cup sugar (I used Splenda)
2 large egg whites and 1 tsp vanilla extract, beaten with a fork
2 tbsp sugar-free preserves (I used my favorite apricot)
Directions:
1. Preheat the oven to 350°F/180°C and line a lipped cookie sheet with tin foil (easy cleanup).
2. Mix the nuts, oats, oat bran with sugar (I just tossed everything in the food processor and gave it a couple of pulses).
3. Add the egg white mixture, to just make the mixture firm enough to hold together. Shape two rolls 1½” wide and 12” long on the lined baking sheets. Dip your finger in cold water and make a deep ridge down the center of each roll.
4. Bake 15-20 minutes or until lightly browned. Remove from oven and spoon jam into the ridges. Cool and slice into ½” slices.
Related links: Food and Drink South Beach Diet dessert recipes
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