TROPICAL BANANA TEA WEDGES 1 cup all-purpose flour 1 cup whole wheat flour 1 cup chopped dried apricots 1/2 cup oat bran 1/4 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons firm butter or margarine 3/4 cup mashed ripe banana 1/4 cup vanilla fat-free yogurt or sour cream 1 egg Heat oven to 375°F. Lightly grease cookie sheet.

Mix flours, apricots, oat bran, brown sugar, baking powder, cinnamon, cloves, baking soda and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Mix remaining ingredients until smooth; stir into flour mixture until dough leaves side of bowl.

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat into 12-inch circle on cookie sheet. Cut into 12 wedges with floured knife, but do not separate.

Bake about 30 minutes or until light brown. Remove from cookie sheet to wire rack; separate wedges. Serve warm.

Makes 12 wedges.

1 Wedge: Calories: 170 (Cal. from fat: 35), Fat: 4g (Saturated: 2g), Cholesterol: 25mg, Sodium: 210mg, Carbohydrate: 33g, Protein: 4g.

[Gold Medal, Let's Bake! no.30]