Layered Pineapple Cherry Squares (Diabetic)
Published: Friday, June 7, 2019
8 oz. can reduced-fat refrigerated crescent rolls
8 oz. pkg. fat-free cream cheese, softened
2 Tbsp. Splenda
2 tsp. coconut extract
1 pkg. (4-serving) sugar-free vanilla cook and serve pudding mix
1 pkg. (4-serving) sugar-free cherry gelatin
14½ oz. can tart red cherries, packed in water, drained and liquid reserved
8 oz. can crushed pineapple, packed in juice, drained and liquid reserved
1½ c. lite frozen whipped topping, thawed
3 Tbsp. flaked coconut
Preheat oven to 375°. Unroll dough and press to cover bottom of 10x15" rimmed baking sheet. Bake 9-11 minutes or until golden brown. Let cool.
In a medium bowl, combine cream cheese, Splenda and coconut extract. Spread evenly over cooled crust.
In a medium saucepan, combine dry pudding mix and dry gelatin. Add enough water to reserved cherry and pineapple liquids to make 1¼ cups liquid. Add to pudding mixture; mix well to combine. Stir in cherries and pineapple. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat and let cool completely. When cool, spread mixture evenly over cream cheese mixture.
Spread whipped topping evenly over cherry filling. Evenly sprinkle coconut over top. Cover and refrigerate 1 hour or until ready to serve. —12 servings.
• Exchange (per serving): 133 calories, 5 g fat, 3 g saturated fat, 5 g protein, 20 g carbohydrate, 3 mg cholesterol, <1 g fiber, 307 mg sodium.
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