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Receta Cherry Pineapple Dessert Bars
by Global Cookbook

Cherry Pineapple Dessert Bars
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  Raciónes: 12

Ingredientes

  • 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

Direcciones

  1. Great to bring to picnics, potlucks, bake sales, etc.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chill at least 1 hour. Cut into 12 servings. Chill any leftovers.
  7. 1 starch; 1 fat; 1/2 fruit