nonstick cooking spray
2 1/2 cups gingersnap cookie crumbs
1 1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 ounces fat-free cream cheese, softened
4 cup light butter
1/3 cup brown sugar
3/4 cup sugar
3/4 egg whites
4 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup dried apricots, chopped
1/3 cup slivered almonds, toasted
1. Preheat oven to 350 F. Lightly coat a 9-by-13-inch pan with nonstick cooking spray. In a medium bowl, combine oats, cookie crumbs, flour, baking soda, cinnamon and salt.
2. In a large bowl, using an electric mixer on a low speed, beat together cream cheese and butter until smooth. Beat in sugars. Add egg whites and vanilla and beat until blended.
3. Add oat mixture to cream cheese mixture and beat until blended. Stir in chocolate chips, apricots and almonds. Spoon mixture evenly into prepared pan.
4. Bake 30-35 minutes, until golden. When completely cool, cut into 16 bars.