Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- cups Bisquick (1-1/2 cups) reduced fat
- 3/4 cup SPLENDA granular
- 2 8 oz.cans Crushed pineapple packed in fruit juice
- 2 tablespoons Half-and-half cream fat-free
- 1 egg 0r equivalent in egg substitute
- 2 tablespoons Margarine reduced calorie
- 1/4 cup Pecans chopped
- teaspoons Extract(1-1/2 teaspoons) coconut
- 1 cup Whipped topping reduced calorie
- 2 tablespoons Coconut flaked
Preparation
Preheat oven to 350 degrees. Spray a 9 inch round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and SPLENDA. Add 1 can undrained pineapple, half and half, egg, margarine, 2 tablespoons pecans, and 1 teaspoon coconut extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserte in center comes out clean. Place pan on a wire rack and allow to cool completely. Drain remaining can crushed pineapple well. In a medium bowl, gently combine crushed pineapple and whipped topping. Stir in remaining 1/2 teaspoon coconut extract. Sprinkle remaining 2 tablespoons pecans and coconut evenly over top. Cut into 8 servings. Refrigerate leftovers.
Each serving equals:
HE: 1 Bread - 1 Fat - 1/2 Fruit - 1/2 Slider - 6 Optional Calories
204 Calories - 8 gm Fat - 3 gm Protein
30 gm. Carbohydrate - 321 mg. Sodium - 43 mg. Calcium - 1 grm Fiber
Weightwatcher: 5 points
DIABETIC EXCHANGES: 1-1/2 Starch/Carbohydrate - 1 Fat - 1/2 Fruit
