Tropical fruit bars

Yield: 1 Servings

Measure Ingredient
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
1½ cup Water
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.

Serves 16

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

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