Crumb mixture:

3/4 cup brown sugar

1?3 cup butter, cut into small pieces

11/2 cups whole-wheat pastry flour

2 cups quick-cooking oats

1 teaspoon baking soda

1/2 teaspoon ground cinnamon (optional)

2-3 tablespoons low-fat buttermilk, or plain low-fat yogurt

1/4 cup honey

1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick cooking spray and set aside.

2. Place the dates in a small, heavy saucepan, and add the honey and the water. Bring to a boil, then turn the heat down to low. Simmer until the dates absorb the water, about 10 minutes.

3. Combine the brown sugar, butter, flour, oats, soda and cinnamon until crumbly. This is best done with clean fingers, rubbing the dry ingredients into the butter until the pieces of butter are very small and well-mixed. Mix together the buttermilk and honey, and pour over the crumbs. The crumbs need to stick together a bit, but it will not be a batter. Pat half of the crumb mixture into the prepared pan. Spread the filling over the base, then evenly distribute the other half of the crumbs on top of the filling, lightly pressing down, so that it all holds together.

4. Bake for 30 minutes, or until just beginning to color around the edges.

Makes 24 bars.

Each serving contains approximately: Original Recipe: 195 calories; 6 gm fat; 16 mg cholesterol; 204 mg sodium; 34 gm carbohydrates; 2 gm protein; 2 gm fiber. Revised Recipe: 166 calories; 3 gm fat; 7 mg cholesterol; 83 mg sodium; 34 gm carbohydrates; 2 gm protein; 3 gm fiber.