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These low fat raspberry squares make a perfect holiday treat. If you like, you can serve them warm as a dessert with a dollop of low-fat frozen vanilla yogurt. You can always substitute another flavor for the raspberry preserves. Cherry or apricot work well too. Be sure to use fruit preserves and not fruit jelly, which basically liquefies when cooked.

INGREDIENTS:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 cup quick oats
1/4 tsp baking soda
3/4 cup firmly packed brown sugar
1/3 cup chopped walnuts
1/2 cup low fat buttermilk
1 large egg white
1 10-ounce jar all-fruit raspberry preserves (not jelly)

PREPARATION:
Preheat oven to 350 degrees. Spray an 8 x 8-inch baking pan with nonstick cooking spray.
Combine flours, quick oats, baking soda and sugar in a large bowl. Mix in chopped walnuts. In another bowl, whisk together buttermilk and egg white, then add to oat and flour mixture; blend thoroughly.
Cover bottom of baking pan with oat mixture, reserving 3/4 to 1 cup for the top layer. Spread preserves over bottom layer. Spoon dollops of reserved oat mixture on top, leaving some of the jam layer exposed.
Bake for 25 minutes until top is golden brown. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Makes 16 bars. Cook Time : 25min

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