This is a good recipe to make for dessert when you are hosting an event or you are ask to bring a dish to an event. One piece of this should not mess up your blood sugar and it is tasty for all. This dessert allows you to enjoy dessert along with everyone else!
CRUST:
1 cup walnut pieces, divided
1 1/4 cups white whole-wheat flour
1/4 cup firmly packed Splenda Brown Sugar Blend
1/2 cup butter flavored shortening (I prefer using butter over shortening. Use your choice.)
1/2 cup flaked unsweetened coconut
Preheat oven to 350 degrees.
Grease a 13 x 9 x 2-inch baking pan and set aside.
Coarsely chop 1/2 cup of the nuts for topping; set aside.
Finely chop the remaining walnuts.
In a medium bowl, combine the flour and brown sugar. Cut in the butter flavored shortening until mixture forms fine crumbs. Stir in the finely chopped walnuts and the coconut; mix well. Remove 1/2 cup of the crumb mixture and set aside. Press the remaining mixture onto the bottom of the prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.
FILLING:
2 pkgs (8-oz each) cream cheese, softened
2/3 cup Splenda granular or an equivalent amount of your favorite sweetener
2 large eggs
2 tsp vanilla
1 can (21-oz) no added sugar or Splenda sweetened cherry pie filling
In a small mixing bowl, beat cream cheese, Splenda, eggs and vanilla at medium speed until smooth. Spread over the hot baked crust and return pan to the oven. Bake another 15 minutes. Remove from oven and spread the cherry pie filling over the cream cheese layer. Combine the reserved coarsely chopped walnuts and the reserved crumbs. Sprinkle the mixture evenly over the cherries. Return to the oven and bake for another 15 minutes. Remove from oven and allow to cool.
Refrigerate for several hours before serving. To serve, cut into 36 bars.
Grease a 13 x 9 x 2-inch baking pan and set aside.
Coarsely chop 1/2 cup of the nuts for topping; set aside.
Finely chop the remaining walnuts.
In a medium bowl, combine the flour and brown sugar. Cut in the butter flavored shortening until mixture forms fine crumbs. Stir in the finely chopped walnuts and the coconut; mix well. Remove 1/2 cup of the crumb mixture and set aside. Press the remaining mixture onto the bottom of the prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.
FILLING:
2 pkgs (8-oz each) cream cheese, softened
2/3 cup Splenda granular or an equivalent amount of your favorite sweetener
2 large eggs
2 tsp vanilla
1 can (21-oz) no added sugar or Splenda sweetened cherry pie filling
In a small mixing bowl, beat cream cheese, Splenda, eggs and vanilla at medium speed until smooth. Spread over the hot baked crust and return pan to the oven. Bake another 15 minutes. Remove from oven and spread the cherry pie filling over the cream cheese layer. Combine the reserved coarsely chopped walnuts and the reserved crumbs. Sprinkle the mixture evenly over the cherries. Return to the oven and bake for another 15 minutes. Remove from oven and allow to cool.
Refrigerate for several hours before serving. To serve, cut into 36 bars.
Note: File Photo
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