Pineapple Pecan Pudding Shortcake

Pineapple Pecan Pudding Shortcake 

Serves 8 *Freezes Well

1 1/2 cups Bisquick Reduced Fat Baking Mix
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2 cups (two 8-ounce cans) pineapple tidbits, packed in fruit juice, drained and 1/2 cup juice reserved
1/4 cup (1 ounce) chopped pecans
1/3 cup skim milk
1/2 cup water
1 tablespoon + 1 teaspoon reduced calorie margarine
2 tablespoons Brown Sugar Twin
1/4 ground cinnamon

Preheat oven to 375 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix, dry pudding mix, drained pineapple, and pecans. Add skim milk. Mix well to combine. Spread batter into prepared cake pan. In a small saucepan, combine reserved pineapple juice, water, margarine, Brown Sugar Twin, and cinnamon. Cook over medium heat, stirring constantly, until mixture starts to boil. Pour hot mixture evenly over batter. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool. Cut into 8 servings.

Each serving equals:
HE: 1 Bread, 3/4 Fat, 1/2 Fruit, 17 Optional Calories
173 Calories, 5gm Fat, 3gm Protein,
29gm Carbohydrate, 427mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 35."

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