1 c Whole wheat flour

3/4 c All-purpose flour

2/3 c Packed brown sugar

1/2 c Dried apricots -- chopped

1/2 c Dried prunes -- chopped

1/2 c Raisins

1/4 c Wheat bran

1 t Baking powder

1/2 ts Cinnamon

1/2 ts Salt

1/4 ts Nutmeg

1/4 ts Baking soda

1 Apple -- grated

3/4 c Yogurt, plain, low-fat

1/4 c Vegetable oil

2 Eggs

in bowl, mix whole wheat and all-purpose flours, sugar, apricots, prunes, raisins, bran, baking powder, connamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yhogurt, oil and eggs; stir into dry ingredients just until combined. Spread in greased 9-inch square cake pan. Bake in 350F 180C oven for

35-40 minutes or until cake tester inserted in centre

comes out clean. Let cool in pan on rack; cut into bars. (Bars can be stored in airtight container for up to 3 days, or individually wrapped and frozen for up to 1 month.)