Cinnamon adds flavor to reduced-fat date bars

Dear Jeanne: These bars are a favorite, but I'd really like to make them healthier — less fat and sugar, and more whole grains. Thank you for your time.

— Catherine Davis, Jacksonville, Fla.

Dear Catherine: I cut the fat in half and took out the white flour. Whole-wheat pastry flour is a great substitute. I also added some ground cinnamon as an option for more flavor.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com.

Send your recipe for revision to:

Cook It Light

Deseret News

P.O. Box 1212

La Jolla, CA 92038

Please include a stamped (61 cents), self-addressed envelope.

© King Features Syndicate Inc.

DATE BARS

Date filling:

21/2 cups chopped pitted dates

11?3 cups water

1/2 cup sugar

Crumbs:

11/2 cups all-purpose flour

1 teaspoon salt

1 cup light-brown sugar

3/4 cup butter

2 cups quick-cooking oats

1 teaspoon baking soda

Cook the dates, water and sugar together until thick. Cool. Combine the crumb mixture and put half in a 9-by-13-inch pan. Spread the dates over, then put the other half of the crumbs on top. Bake for 35-40 minutes at 350 F.

Makes 24 servings.

REDUCED-FAT DATE BARS

Filling:

21/2 cups dates (chopped)

1/4 cup honey

11/2 cups water