Cherry Pineapple Dessert Bars Recipe
Servings: 12
Ingredients
- 1 x (8-ounce.) can refrigerated crescent dinner rolls.
- 1 x (8-ounce.) pkg. fat-free cream cheese (I use Philadelphia)
- 1 x Sugar substitute to equal 4 Tbs. sugar
- 2 tsp coconut extract
- 1 pkt (4-serving) sugar-free vanilla cook & serve pudding mix
- 1 pkt (4-serving) sugar-free cherry gelatin
- 2 c. (one 16-ounce.can) tart red cherries, packed in water, (drain & save water)
- 1 c. (one 8-ounce. can) crushed pineapple, packed in fruit juice, save juice
- 1 1/2 c. plain fat-free yogurt
- 1/3 c. nonfat dry lowfat milk pwdr
- 1 1/2 c. Cold Whip Lite
- 3 Tbsp. flaked coconut
Directions
- Great to bring to picnics, potlucks, bake sales, etc.
- Preheat oven to 415 F. Pat rolls into an ungreased 10x15 inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake 6-8 mins. or possibly till golden. Place cookie sheet on a wire rack and allow to cold.
- In a medium bowl, stir cream cheese with a spoon till soft. Stir in 2 Tbs. sugar substitute and 1 teaspoon coconut extract. Spread cream cheese mix proportionately over cooled crust.
- In a medium saucepan, combine dry pudding mix and dry gelatin. Add in sufficient water to reserved cherry and pineapple liquids to make 1 1/4 c. liquid. Add in liquid to pudding mix. Mix well to combine. Stir in cherries and pineapple. Cook over medium heat, stirring constantly till mix thickens and starts to boil. Remove from heat. Place pan on a wire rack and allow to cold completely.
- Spread cooled cherry mix proportionately over cream cheese mix. In a medium bowl, combine yogurt and dry lowfat milk pwdr. Add in remaining 1 teaspoon coconut extract and remaining 2 Tbs. sugar substitute. Blend in Cold Whip Lite. Spread topping mix proportionately over cherry filling. Proportionately sprinkle coconut over top.
- Chill at least 1 hour. Cut into 12 servings. Chill any leftovers.
- 1 starch; 1 fat; 1/2 fruit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 155 | |
| Calories from Fat 84 | 54% |
| Total Fat 9.54g | 12% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.11g | |
| Cholesterol 25mg | 8% |
| Sodium 260mg | 11% |
| Potassium 96mg | 3% |
| Total Carbs 13.85g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.93g | 4% |
| Protein 3.95g | 6% |
