Pineapple Cream Bars
- YIELDS
- 25 bars
- COOK TIME
- 1 Hr 10 Min
Enjoy a creamier taste of the tropics with our recipe for Pineapple Cream Bars. These dessert bars will whisk you away to an island paradise with just one bite, and since this recipe makes so many, why not take a few friends along with you?
What You'll Need
- CRUST AND TOPPING
- 1 1/2 cup all-purpose flour
- 1/4 cup Splenda
- 1/8 teaspoon salt
- 1 1/2 stick cold margarine, cubed
- FILLING
- 2 eggs
- 1/2 cup low-fat sour cream
- 1/3 cup all-purpose flour
- 1/2 cup Splenda
- 1 (20-ounce) can crushed pineapple, drained well
- COCONUT DRIZZLE
- 1/2 cup confectioners' sugar
- 1 tablespoon skim milk
- 1/2 teaspoon coconut extract (optional)
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, combine Crust and Topping ingredients; beat until crumbly. Reserve 1 cup crumb mixture and set aside. Press remaining mixture into baking dish and bake 15 minutes.
- In a large bowl, whisk eggs, sour cream, remaining flour, and remaining Splenda. Stir in pineapple. Spread filling over crust and sprinkle with reserved crumb mixture.
- Bake 55 to 60 minutes, or until center is set and top is golden. Let cool.
- In a small bowl, mix confectioners' sugar, milk, and coconut extract, if desired. Drizzle over cake and cut into bars.
Up Next:
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Nutritional InformationShow More
Servings Per Recipe: 25
- Amount Per Serving % Daily Value *
- Calories 119
- Calories from Fat 59
- Total Fat 6.6g 10 %
- Saturated Fat 1.6g 8 %
- Trans Fat 1.0g 0 %
- Protein 1.9g 4 %
- Amount Per Serving % Daily Value *
- Cholesterol 16mg 5 %
- Sodium 72mg 3 %
- Total Carbohydrates 13g 4 %
- Dietary Fiber 0.5g 2 %
- Sugars 5.7g 0 %
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pamandbobh 2626525
Apr 02, 2018
I have just joined, I would like to know how much sugar in each portion.
mouserdeb1 7215164
Jul 18, 2017
This looks yummy and low carb. I will definitely give this a try soon
kkraska 5819089
Feb 03, 2017
I made this exactly as the recipe states and it was very delicious. I will make this again.
smilinmtk
Jan 05, 2017
I made this as the recipe as suggested, and used confectioner's sugar, my brother ate a serving and his sugar levels spiked when he tested it after he ate. So If you are a diabetic, omit the confectioner's sugar.
Test Kitchen Team
Jan 06, 2017
Hi there While this recipe may be on the higher end of the limits for a diabetic diet it does fall within the guidelines as set by the American Diabetes Association All of our recipes meet the standards set by the American Diabetes Association to be considered diabetic-friendly We recognize that not every person has the same dietary needs and this recipe can be enjoyed in moderation especially if healthy choices are made throughout the day We also provide complete Nutritional Information for every recipe after the instructions to help you determine if it fits into your diabetic diet We recommend always speaking with your doctor or nutritionist first to determine what can be included in your meal plan or not For those who can fit this recipe into their meal plan we know they will find it as tasty and satisfying as we did when we created it Thank you…Read More for your question
grannyblu
Aug 04, 2015
I suggest using real sugar for the base after all it is only 1/4 cup ...and 1/4 cup splenda and 1/4 cup sugar for filling.. all splenda and it will not taste good this entire recipe would then total only 1/2 cup real sugar and taste and texture will be much better... What good is it and if you can't eat it
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