Title: Low-Fat Citrus Cooler Bars
Categories: Fruit Snack Lowfat
Yield: 32 Pieces

		Nonstick cooking spray
1 1/2	c	+ 1 Tbsp flour (divided use)
1	c	Quick oats
2	c	Sugar (divided use)
1/4	ts	Salt
1	c	Liquid egg substitute (du)
2	tb	Canola oil
3	tb	Water
1	ts	Vanilla extract (du)
1/4	c	Cornstarch
1/2	c	Lemon juice
2	tb	Lime juice
1		Lemon rind; grated
2	tb	Confectioner's sugar

Preheat the oven to 325øF. Coat a 9x13-inch baking pan with nonstick cooking spray. Place the 1 Tbsp flour in the bottom of the pan and shake it to evenly coat the bottom. Set aside while preparing the crust.

to make the crust: combine the remaining flour, oats, 1 cup of sugar and salt in a large bowl; stir to mix ingredients well.

In a separate bowl, mix 1/4 cup of the egg substitute, oil, water and 1/2 tsp vanilla extract. Pour the liquid ingredients into the dry ingredients and mix well to form a dry dough. Scrape the dough into the prepared pan. Using a large sheet of wax paper, press the dough with your hands across the bottom of the pan and up the sides about 1/4 inch. (The wax paper will keep the dough from sticking to your fingers.) Discard the wax paper and bake the crust for about 15 to 17 minutes, or until it is firm to the touch and lightly golden.

In the same large bowl, combine remaining 1 cup sugar and cornstarch and stir until well mixed. Pour in 3/4 cup egg substitute, lemon juice, lime juice, lemon rind and remaining vanilla extract. Beat with a wire whisk or fork until the sugar has dissolved and no lumps of cornstarch remain. Pour the custard filling over the crust and bake 20 minutes longer, until the filling is set. Remove from heat and allow to cool completely. Sprinkle with confectioner's sugar and cut into 32 pieces.

Makes about 32 bar cookies.

Nutritional Information: per cookie: 101 calories, 1g fat, 43mg sodium, NO cholesterol, 9% of calories from fat.

** Dallas Morning News -- Food section -- 22 Jan 97 **

Formatted for your use by The WEE Scot -- paul macGregor

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