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Pineapple Coconut Squares

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Member since 2010

Serves 16 servings | Prep Time 15 | Cook Time 40


2 tablespoons butter or margarine,melted and cooled
1 egg
1 cup flour
3 tablespoons Splenda
1 teaspoon baking powder
2 cans (8 ounces each) unsweetened crushed pineapple,drained


1 tablespoon butter or margarine melted,cooled
1 cup Splenda
2 eggs
2 cups flaked coconut

One thing to remember about cooking with Splenda is that you cannot cream the sugar and butter like normal.I add Splenda to a recipe with the dry ingredients.

In a mixing bowl,beat the butter and the egg.Combine the flour,Splenda,baking powder,stir into the egg mixture.Press into a 9-in. square baking dish coated with nonstick cooking spray.Spread pineapple over the crust;set aside.

For topping,in a mixing bowl,beat cooled butter and eggs.Combine the coconut and Splenda and mix well.Spread over the pineapple.Bake at 325 F. for 35-40 minutes or until golden brown.Cool before cutting.

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These squares are good and I make them using Splenda,they are good for anyone who is a diabetic,or someone who wants to cut back on their sugar intake.They are super easy to make and taste great.

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