Coconut-Cherry Cream Squares

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!

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup flaked coconut
• 3 tablespoons brown sugar
• 3 tablespoons cold reduced-fat butter

FILLING:

• 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

Directions

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.

Editor's Note: 

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

Nutritional Facts

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.

Chocolate Cherry Upside-Down Cake

Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/4 to 1/2 teaspoon almond extract (optional)
1 can (21 oz.) cherry pie filling
1-2/3 cups all-purpose flour
1 cup sugar
1/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil

1 teaspoon white vinegar
1/2 teaspoon vanilla extract


Directions:

1. Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate.

Serve warm with whipped cream . . . wait . . .
vanilla ice cream sounds better :-)

UPDATE:

The concept is awesome, however, the cake in this recipe was dry
 and there were not enough cherries to make a significant topping.

When I make this again, I will use a cake mix and
 double the cherry mixture.


From my personal recipe collection, origin not known