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    Pineapple Coconut Squares


    Source of Recipe


    Taste of Home Magazine – 2002

    Recipe Introduction


    To lower calories and carbohydrates...use sugar substitute (Splenda) for part of the sugar.
    WW Points
    Exchanges
    Yield: 16 servings

    2 T. stick margarine, melted
    3 T. sugar
    Egg substitute equivalent to 1 egg
    1 c. flour
    1 tsp. baking powder
    2 cans (8 oz., each) unsweetened crushed pineapple, drained

    TOPPING:
    1 T. stick margarine, melted
    1 c. sugar
    Egg substitute equivalent to 2 eggs
    2 c. flaked coconut

    In a mixing bowl, beat margarine and sugar. Beat in egg substitute. Combine flour and baking powder; stir into egg mixture.

    Press into a 9-in. square baking dish coated with nonstick cooking spray. Spread pineapple over crust; set side.

    For topping:
    In a mixing bowl, beat margarine and sugar. Beat in egg substitute. Stir in coconut. Spread over pineapple.

    Bake at 325-F for 35-40 minutes or until golden brown. Cool before cutting.

    One bar equals: 192 calories…7 gm fat (1 gm saturated)…3 mg cholesterol …69 gm carbohydrate…1 gm fiber…3 gm protein ++++ Exchanges: 2 starch…1 fat ++++ WWP: 4.8

 

 

 

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