PINEAPPLE SQUARES (DIABETIC)
I found this recipe on a diabetic website. I am mostly putting it here so that I won't lose the recipe! I do plan on trying to too.
Provided by LDSMom128
Categories Bar Cookie
Time 55m
Yield 12-18 Squares
Number Of Ingredients 8
Steps:
- Preheat Oven to 350 degrees. Spray an 8 Inch square pan with PAM spray for baking (oil and flour kind).
- Measure 1/4 Cup of Pineapple chunks. Puree in a food processor or blender until smooth.
- Pour the puree into a large bowl. Add the egg, pineapple juice, orange extract, and oil. Blend well with an electric hand mixer until smooth. Add the flour and the baking soda and baking powder and beat well with the mixer. Add the rest of the pineapple chunks and hand stir with a spatula.
- Pour the mixture into the pan and smooth out the top evenly, Bake for about 25 minutes or when a knife inserted comes out clean. Cool competely and cut into sqaures.
Nutrition Facts : Calories 83.9, Fat 1.7, SaturatedFat 0.3, Cholesterol 17.6, Sodium 141.7, Carbohydrate 14.7, Fiber 0.6, Sugar 2.3, Protein 2.2
PINEAPPLE SQUARES
My grandmother always kept this cake in the freezer for unexpected company. A nice change of dessert from the usual bar or square recipe. Garnish with icing sugar sprinkled over the top if desired.
Provided by the4taals
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 16
Steps:
- Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
- Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
- Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
- Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
- Scrape filling onto the bottom dough in the baking pan and smooth out.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
- Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
- Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 22.4 g, Cholesterol 28.3 mg, Fat 8.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 97.2 mg, Sugar 10.9 g
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