Awesome recipe . . . love the combinations!
The recipe is for a lower fat and sugar version, but you can substitute the low fat, low sugar items with the real thing. My personal preference is using the real thing . . . if you are going to have dessert, enjoy it to the fullest!
- 3/4 cup all-purpose flour
- 1/3 cup flaked coconut
- 3 tablespoons brown sugar
- 3 tablespoons cold reduced-fat butter
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- Sugar substitute equivalent to 1/4 cup sugar
- 1/4 teaspoon salt
- 2-1/2 cups fat-free milk
- 2 eggs, lightly beaten
- 1/2 cup flaked coconut
- 2 teaspoons coconut extract
- 1 can (20 ounces) reduced-sugar cherry pie filling
Preheat oven to 400°.
Coat a 9-inch square baking pan with cooking spray.
Combine the flour, coconut and brown sugar in a small bowl.
Cut in butter until crumbly.
Press into prepared 9-in. square baking pan.
Bake 7-10 minutes or until lightly browned.
Cool on a wire rack.
For the filling:
Combine flour, sugar, sugar substitute and salt in a small saucepan.
Stir in milk until smooth. Cook over medium-high heat, constantly stirring until thickened and bubbly.
Reduce heat and continue cooking and stirring 2 minutes longer.
Remove from heat.
In a small bowl, lightly beat eggs and stir a small amount of hot filling until well blended.
Add to the pan, stirring constantly. Bring to a gentle boil, cooking and stirring 2 minutes longer.
Remove from the heat.
Stir in coconut and extract gently and pour over crust.
Refrigerate for at least 2 hours before cutting.
Yield: 16 servings.
This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes stick light butter. Look for Splenda in the baking aisle of your grocery store.
Source: Taste of Home
Originally published as Coconut-Cherry Cream Squares in Light & Tasty August/September 2005, p44
1 piece equals 142 calories, 4 g fat (3 g saturated fat), 31 mg cholesterol, 95 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.