Apple Butterscotch Squares

Note from Cheri: This recipe is from Marilyn Helton who writes our Diabetic Dining on Fabulous Foods column. Marilyn adapted the recipe from the Apple Orchard Cookbook, by Janet M. Christensen and Betty B. Levin.

3 large apples, grated 1/2 C fat-reduced Imperial® margarine 3/4 C brown sugar 2 eggs 1/2 C nonfat vanilla yogurt 1/2 C 2% milk 1 tsp. vanilla extract 1-1/2 cups all-purpose flour 1/2 C whole wheat flour 1 tsp. baking soda 1/8 tsp. salt 1 C butterscotch chips

Makes 25 Squares Preheat oven to 350° F. Cream together margarine and sugar; blend in eggs, sour cream, milk and vanilla. Sift dry ingredients together and blend into creamed mixture. Add grated apples and butterscotch chips. Spread batter into a 9-inch square baking pan which has been coated with a butter flavored vegetable spray. Bake for about 45 minutes, or until lightly browned. Cool and cut into squares. Per Square: 138 Cal 5g Fat 22g Carb 20mg Cholesterol 125mg Sodium 1g Fiber Dietary Exchanges: 1 Starch 1 Fat