3/4 c. sugar, divided
1 tbsp. cornstarch
2 tsp. lemon juice
3/4 c. kiwifruit, pared & pureed (3-4 kiwifruit)
3/4 c. reg. wheat germ
3/4 c. each all-purpose flour & chopped nuts
1 tsp. grated lemon peel
1/4 tsp. salt
2/3 c. butter

Combine 1/4 cup sugar, cornstarch, lemon juice and kiwifruit puree in 1 quart microwave-safe container; micro-cook at high (100%) 4-5 minutes or until mixture comes to boil and thickens, stirring every 2 minutes. Set aside.

Combine wheat germ, flour, nuts, 1/2 cup sugar, lemon peel and salt; cut in butter with pastry blender until mixture resembles cornmeal.

Press 2/3 of mixture into microwave-safe 1 quart dish; micro-cook at medium (50%) 4-5 minutes. Spread with kiwifruit mixture; sprinkle remaining wheat germ mixture over filling. Micro-cook at medium-low (30%) 8-10 minutes rotating 1/4 turn halfway through cooking. Cool. Cut into 6-8 bars. Makes 6-8 servings.

OVEN METHOD:

Combine 1/4 cup sugar, cornstarch, lemon juice and kiwifruit puree. Cook and stir until mixture comes to boil and thickens. Set aside.

Combine wheat germ, flour, nuts, 1/2 cup sugar, lemon peel, salt and 1/4 teaspoon baking soda; cut in butter with pastry blender until mixture resembles cornmeal.

Press 2/3 of mixture into 1 quart dish; bake at 350 degrees for 15 minutes. Spread with kiwifruit mixture; sprinkle remaining wheat germ mixture over filling. Bake 20 minutes or until brown; cool.