Lemon Coconut Crunch Bars

Lemon Coconut Crunch Bars

These bars are fun to make and fun to eat. Did you ever think you’d be cooking with soda pop? Take it from me, it’s fantastic and fizzy way to get exactly the right lemon flavor I this delightful dessert!

Serves 12 (2 each)

1 (8-ounce) can reduced – fat crescent rolls

½ cup SPLENDA Granular

2 tablespoons constarch

1 cup nonfat dry milk powder

1 cup diet lemon - lime soda pop

1 ( 8-ounce) package coconut extract

6 tablespoons chopped pecans

6 tablespoons flaked coconut

Preheat oven to 425 degrees. Spray a rimmed 9-by-13-inch baking sheet with butter-flavored cooking spray. Pat rolls into pan, being sure to seal perforations. Bake for 5 to 6 minutes or until light golden brown. Place baking sheet on a wire rack and allow to cool. Mean while, In a large saucepan , combine SPLENDA, cornstarch dry milk powder, and soda pop. Cook over medium heat until mixture thickens and starts to boil, stirring constantly with a wire whisk. Remove from heat , Stir in cream cheese and coconut extract. Fold In pecans. Spread mixture evenly over cooled crust. Evenly sprinkle coconut over top. Refrigerate for atleast 2 hours. Cut into 24 bars.

Each serving equals

HE: 2/3 Bread * ½ Fat * 1/3 Protein *

 ¼ Fat-Free Milk *1/4 Slider

142 Calories * 6 gm Fat * 6 gm Protein *

16 gm Carbohydrate * 288 mg Sodium *

132 mg Calcium * 1 gm Fiber *

DIABETIC EXCHANGES: 1 Starch * ½ Fat