Lemon Coconut Bars

Lemon Coconut Bars

What a pretty dessert this recipe produces , but as the old saying goes, “pretty is as pretty does.” These do pretty” up proud ! they’re sweetly tart and tartly sweet, with enough luscious coconut to send your soul on a tropical fling.

Serves 12 ( 2 each)

1 ½ cups ++ 3  tablespoons all purpose flour

1 ½ cups SPLENDA Granular

½ cup reduced – calories margarine

2 eggs , or equivalent in egg substitute

½ teaspoon baking powder

¼ teaspoon table salt

 ¼ cup lemon juice

½ teaspoon coconut extract

¼ cup chopped walnuts

¼ cup flaked coconut

Preheat oven to 275 degrees. Spray a 9-by-13-inch cake pan with butter – flavored cooking spray. In a large bowl, combine 1 ½ cups flour and ½ cup SDPLENDA. Add margarine , mix well using a pastry blender or 2 forks until mixture becomes crumbly . Pat mixture into prepared pan. Bake for 10 minutes. Meanwhile  in a large bowl beat eggs, with a wire whisk until fluffy. Stir in remaining 3 tablespoons flour, remaining 1 cup SPLENDA , baking powder , and salt . Add lemon juice , coconut extract , walnuts , and coconut . mix well to combine. Carefully spread mixture over partially baked crust. Increase oven temperature to 350 degrees. Continue baking for 10 to 12 minutes . Place pan on a wire rack and allow to cool completely . Cut into 24 bars.

Each serving equals

HE: 1 Fat * ¾ Bread * ¼ Protein * ¼ Slider

3 Optional Calories

126 Calories * 6 gm Fat * 3 gm Protein *

15 g Carbohydrate * 174 mg Sodium *

22 gm Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Fat * 1 Starch