You are here

Coconut Pecan Bars

Diabetic.Foodie's picture
  Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Eggs 2
  Granulated fructose 1 Teaspoon
  Granulated sugar replacement 3 Teaspoon
  Vanilla extract 1 Teaspoon
  Unsweetened coconut 1⁄2 Cup (8 tbs)
  Finely ground pecans 1⁄4 Cup (4 tbs)
  Baking powder 1⁄8 Teaspoon

Base: Cut margarine into flour in a bowl until mixture crumbles.
Press crumb mixture into an ungreased 7x 11 in. (17x27 cm) baking pan.
Bake at 350°F (175°C) for 12 to 15 minutes, or until lightly browned.
Filling: Beat eggs in a bowl until light and lemon-colored.
Gradually beat in fructose, sugar replacement, and vanilla extract.
Stir in coconut, pecans, and baking powder.
Spread mixture over baked base.
Return to oven, and continue baking for 20 minutes more, or until surface is lightly tanned.
Cool on rack.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (16 votes)