I am often ask about dessert recipes you can make for family meals, dinner at grandma's, church functions, etc. I always encourage diabetics who are unable to skip desserts to take the dessert. You can feel comfortable having a piece of this while others will not even realize they are eating a "diabetic" dessert. One piece only!
1 cup walnut pieces, divided
1 cup white whole-wheat flour
1/4 cup almond or coconut flour
1/4 cup Splenda Brown Sugar Blend
1/2 cup butter
1/2 cup unsweetened flaked coconut
Filling:
2 pkgs (8-oz ea) low-fat cream cheese, softened
2/3 cup Splenda
2 eggs
2 tsp vanilla extract
1 can (21 oz) no-sugar-added cherry pie filling
Preheat oven to 350 degrees. Grease a 13x9x2-inch pan; set aside.
Chop 1/2 cup of the nuts coarsely for garnish; set aside. Finely chop the remaining one-half cup of nuts. Combine the flour and Splenda Brown Sugar Blend. Cut butter into mixture until fine crumbs form. Add the finely chopped nuts and the coconut. Mix well. Remove 1/2 cup of mixture and set it aside. Press remaining crumb mixture into the bottom of prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.
To make the filling, beat cream cheese, Splenda, eggs and vanilla extract in a small mixing bowl at medium speed of electric mixer until smooth. Spread mixture over the hot baked crust. Return to the oven and bake for another 15 minutes. Remove from oven. Spread the cherry pie filling over the filling layer. Combine the coarsely chopped nuts and the reserved crumb mixture together. Sprinkle evenly over the cherry pie filling. Return to the oven and bake another 15 minutes. Remove from oven and allow to cool. Refrigerate for several hours before cutting into squares to serve.
1/4 cup Splenda Brown Sugar Blend
1/2 cup butter
1/2 cup unsweetened flaked coconut
Filling:
2 pkgs (8-oz ea) low-fat cream cheese, softened
2/3 cup Splenda
2 eggs
2 tsp vanilla extract
1 can (21 oz) no-sugar-added cherry pie filling
Preheat oven to 350 degrees. Grease a 13x9x2-inch pan; set aside.
Chop 1/2 cup of the nuts coarsely for garnish; set aside. Finely chop the remaining one-half cup of nuts. Combine the flour and Splenda Brown Sugar Blend. Cut butter into mixture until fine crumbs form. Add the finely chopped nuts and the coconut. Mix well. Remove 1/2 cup of mixture and set it aside. Press remaining crumb mixture into the bottom of prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.
To make the filling, beat cream cheese, Splenda, eggs and vanilla extract in a small mixing bowl at medium speed of electric mixer until smooth. Spread mixture over the hot baked crust. Return to the oven and bake for another 15 minutes. Remove from oven. Spread the cherry pie filling over the filling layer. Combine the coarsely chopped nuts and the reserved crumb mixture together. Sprinkle evenly over the cherry pie filling. Return to the oven and bake another 15 minutes. Remove from oven and allow to cool. Refrigerate for several hours before cutting into squares to serve.
Note: Sorry, I can't find my picture of this dish.
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