Pineapple Coconut Bars

Seeing your first palm tree in person is an experience never to forget, and the towering palms that grow in California and Hawaii remind us what big taste we can get from just a sprinkling of coconut! These festive bars deliver true tropical flavor.
Serves 8 (2 each)
*freezes well

1/4 cup reduced-calorie margarine
2 tablespoons Land O Lakes no-fat sour cream
1/2 cup pourable Splenda
2 eggs or equivalent in egg substitute
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1 teaspoon coconut extract
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham crackers, made into crumbs
1/4 cup flaked coconut

Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine margarine, sour cream, and Splenda. Stir in eggs, undrained pineapple, and coconut extract. Add baking mix, graham cracker crumbs, and coconut. Mix gently just to combine. Spread batter evenly into prepared cake pan. Bake for 25 to 30 minutes. Place cake pan on wire rack and let set for 10 minutes. Cut into 16 bars.

HE: 3/4 Bread, 3/4 Fat, 1/4 Protein (limited), 1/4 Fruit, 17 Optional Calories
154 Calories, 6gm Fat, 4gm Protein,
21gm Carbohydrate, 325mg Sodium,
36mg Calcium, 1gm Fiber
DIABETIC: 1 Starch/Carb, 1 Fat

"Cooking Healthy Across America, pg. 213"

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