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Pear-Pecan Kuchen

Source of Recipe

1001 Delicious Desserts for People with Diabetes" by Sue Spitler - e-mail

PEAR-PECAN KUCHEN

Exchanges
Yield: 12 servings

- 3/4 cup coarsely chopped dried pears
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 3/4 cup Splenda sweetener
- 1/4 cup finely ground pecans
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 4 tablespoons margarine, melted
- 1 tablespoon molasses
- 2 teaspoons butter extract
- 2-3 tablespoons chopped pecans
- 2 tablespoons granulated sugar
- Cream Cheese Glaze (recipe to follow)

Combine pears and boiling water; let stand until pears are softened, 10 to 15 minutes. Drain.

Combine flour, Splenda, ground pecans, baking powder, baking
soda, and salt in large bowl. Mix in combined buttermilk, eggs, margarine, molasses, and butter extract; mix in softened pears. Spoon batter into greased 10-inch springform pan; sprinkle with chopped pecans and granulated sugar.

Bake at 375 degrees F. until toothpick inserted in center comes out clean, 30 to 40 minutes. Cool on wire rack 10 minutes; remove side of pan and cool. Drizzle with Cream Cheese Glaze.

CREAM CHEESE GLAZE

- 2 ounces fat-free cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/2 cup Splenda granular sweetener

Beat all ingredients until smooth; refrigerate until ready to use.

One serving (1/12 of recipe)equals: Calories: 226, Fat: 7.6 g, Cholesterol: 36.6 mg, Sodium: 273 mg, Protein: 5.1 g, Carbohydrate: 35.3 g ++++ Exchanges: 1/2 Fruit, 2 Starch, 1 Fat