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Pina Colada Squares
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Serving Size: 12
1/3 cup cold butter, cubed
3/4 cup ground almonds
1/4 cup Atkins Bake Mix
1 tbl unsweetened coconut meat
2 tbl splenda
Topping:
8 oz light cream cheese,softened
2 lg eggs
3 tbl sour cream
1/2 cup splenda
1/4 tsp coconut extract
1 tsp pineapple extract
1/2 tsp vanilla
Preheat oven to 350°F-180°C*F
Prepare crust: Add dry ingredients to bowl; cut in the butter with a pastry blender or with your fingers till the butter is incorporated.
Spray an 11x7 or 9" 230mm square pan with cooking spray.{Spray the bottom very well}.
Pat the crust mixture evenly on to the bottom of the pan, set aside.
Prepare topping: Put the cream cheese in a bowl and beat until fluffy.
Add the eggs,splenda, sour cream and extracts, beat well.
Pour onto the prepared crust and bake for 25 to 35 minutes or until edges turn a light brown and filling is firm in the center. Do not overbake as it drys it out.
Cool on a wire rack, chill, then cut into desired number of squares.
Per Serving: 160 Calories
14 grams fat
3 carbs
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