A Little Bit Of Heaven

A Little Bit Of Heaven

This recipe comes from God's country out west by way of Portland, Oregon from Ruth Conner. When you get a bite of this, you'll know why it is titled as such.
Serves 8

2 egg whites
1/2 cup Splenda Granular
1/2 teaspoon baking powder
1 1/2 teaspoons coconut extract*
20 Ritz Reduced Fat Crackers, made into 2/3 cup crumbs
1/4 cup (1 ounce) chopped pecans
1/2 cup (4 ounces) Philadelphia fat-free cream cheese
1 1/2 cups Cool Whip Free
1 (8-ounce) can crushed pineapple, packed in fruit juice, drained
2 tablespoons flaked coconut

Preheat oven to 350 degrees. Spray an 8-by-8-inch dish with butter-flavored cooking spray. In a large bowl, beat egg whites, with an electric mixer on HIGH until stiff peaks form. Fold in Splenda, baking powder, and 1 teaspoon vanilla extract. Add cracker crumbs and pecans. Mix gently to combine. Spread mixture into prepared baking dish. Bake for 18 to 20 minutes or until golden brown. Place baking dish on a wire rack and let set for 10 minutes. In a large bowl, stir cream cheese with a sturdy spoon until soft. Add Cool Whip Free, remaining 1/2 teaspoon coconut extract, and pineapple. Mix well to combine. Spread mixture evently over cooked crust. Evenly sprinkle coconut over top. Refrigerate for at least 1 hour. Cut into 8 servings.

HINT: A self-seal sandwich bag works great for crushing crackers.

Each serving equals:
124 Calories, 4gm Fat, 4gm Protein, 18gm Carbohydrate, 169mg Sodium, 55mg Calcium, 0gm Fiber *************************************************************
DIABETIC: 1 Starch, 1/2 Fat Carb Choices: 1

"Healthy Exchanges Food Newsletter, May 2008, page 4."

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