Low-fat Apricot Bellini Bars

Prepare filling by placing apricots, champagne and sugar in a medium bowl. Mix up well. Cover and chill for at least 1 hour (longer if you can).

Preheat oven to 350ºF. Grease an 8 x 8 glass pan with nonstick cooking spray. Set aside.

For the crust, in a medium bowl, mix together the whole wheat flour, all-purpose flour, applesauce, vanilla and sugar until fully combined. (Mixture will be crumbly; that’s good!) Pour mixture into the bottom of the greased baking dish and press it in using a spatula.

Remove filling from the refrigerator. Using a slotted spoon, scoop apricots out of the bowl and place them onto the crust. Drizzle about 2–4 tablespoons of the champagne juice over the apricots.

Prepare topping by mixing the flour and brown sugar together. Using a pastry cutter or 2 knives, cut butter into the flour/sugar until mixture appears very crumbly (like coarse sand). Stir in walnuts. Sprinkle topping over the apricots until they are fully covered.

Bake for about 40–45 minutes, or until golden brown and fruit is crumbly. Wait until the bars cool completely before you cut.