Best Pineapple Squares Diabetic Recipes

PINEAPPLE CREAM BARS

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large bowl, combine Crust and Topping ingredients; beat until crumbly. Reserve 1 cup crumb mixture and set aside. Press remaining mixture into baking dish and bake 15 minutes.
• In a large bowl, whisk eggs, sour cream, remaining flour, and remaining Splenda. Stir in pineapple. Spread filling over crust and sprinkle with reserved crumb mixture.
• Bake 55 to 60 minutes, or until center is set and top is golden. Let cool.
• In a small bowl, mix confectioners' sugar, milk, and coconut extract, if desired. Drizzle over cake and cut into bars.

PINEAPPLE SQUARES (DIABETIC)

Steps:

• Preheat Oven to 350 degrees. Spray an 8 Inch square pan with PAM spray for baking (oil and flour kind).
• Measure 1/4 Cup of Pineapple chunks. Puree in a food processor or blender until smooth.
• Pour the puree into a large bowl. Add the egg, pineapple juice, orange extract, and oil. Blend well with an electric hand mixer until smooth. Add the flour and the baking soda and baking powder and beat well with the mixer. Add the rest of the pineapple chunks and hand stir with a spatula.
• Pour the mixture into the pan and smooth out the top evenly, Bake for about 25 minutes or when a knife inserted comes out clean. Cool competely and cut into sqaures.

PINEAPPLE SQUARES

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
• Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
• Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
• Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
• Scrape filling onto the bottom dough in the baking pan and smooth out.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
• Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
• Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

PINEAPPLE GINGERBREAD SQUARES

Steps:

• 1. Heat oven to 350°F.2. Add all ingredients to a 9-inch by 13-inch nonstick baking pan and stir until well blended. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. 3. Place on cooling rack and allow to cool completely before cutting.EXCHANGES1 Carbohydrate1/2 FatNUTRITION FACTSCalories 96 Calories from Fat 21Total Fat 2g Saturated Fat 1gCholesterol 9mgSodium 124mgTotal Carbohydrate 17g Dietary Fiber 1g Sugars 9gProtein 1g