Yield: 1 Servings
|1 pack||(8 serving size) Pillsbury Crescent rolls|
|1 pack||(8 oz.) fat free cream cheese|
|Sugar substitute to equal 2 Tbs. sugar|
|1 cup||Crushed pineapple; packed in own juice, drained|
|1 teaspoon||Coconut extract|
|2 mediums||Bananas; sliced|
|2 cups||Mandarin oranges; rinsed and drained|
|6 ounces||White grapes; sliced (1 cup)|
|1 pack||(4 serving) sugar free vanilla cook and serve pudding mix|
|1 pack||(4 serving) sugar free lemon gelatin|
|2 tablespoons||Shredded coconut|
Preheat oven to 425 F. Spray a 9x13 cookie sheet with rim with butter-flavored cooking spray. Pat rolls in pan being sure to seal perforations. Bake 6-8 mins. or until light golden brown. Cool on wire rack. In medium bowl, combine cream cheese, sugar substitute, drained crushed pineapple and coconut extract. Spread evenly over cooled crust.
Evenly sprinkle sliced bananas, mandarin oranges and sliced grapes over cream cheese mixture. In medium saucepan combine pudding mix, dry gelatin and water. Cook over medium heat until mixture starts to boil, stirring constantly. Drizzle over fruit. Cool 15 mins. Sprinkle shredded coconut over top. Chill 2 hours before serving. Cut into 16 bars.
Each serving equals: 103 calories, 3 gm. fat, 4 gm. Protein, 15 gm. carbo, 251 mg. sodium Diabetic: 1 fruit, ½ starch This is a South Sea flavor righ in your own kitchen >From Joanna Lund's Cook Book
Posted to Digest eat-lf.v097.n197 by "William & Evelyn Hall" <wchall@...> on Aug 5, 1997