Pineapple Cream Bars

Ingredienser

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)

Fremgangsmåte

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.