Sugar-Free Piña Colada Squares

By The Canadian Living Test Kitchen

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This recipe makes 30 squares servings

Nutritional Info
Per square: about	-
cal	6565 cal
pro	1 g1g pro
total fat	3 g3g total fat
sat. fat	2 g2g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	12 mg12mg chol
sodium	33 mg33mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	22 vit A
vit C	22 vit C
folate	44 folate

Take a trip to the tropics with every bite of the soft shortbread base and chewy coconut topping of these delicious squares. They are equally at home on the cookie plate or cut into larger pieces and served as a holiday dessert. A hot dry knife makes the cutting easy.

Ingredients

2 tbsp cornstarch 2 2tbsp tbspcornstarch
1 can (14 oz/398 ml) unsweetened crushed pineapple 1 1can (14 oz/398 ml) can (14 oz/398 ml)unsweetened crushed pineapple
2 tsp rum extract 2 2tsp tsprum extract
2 tsp rum extract 2 2tsp tsprum extract or vanilla extract
1 tsp butter 1 1tsp tspbutter
2 egg whites 2 2egg whiteegg whites
1 tbsp sugar substitute 1 1tbsp tbspsugar substitute
1/4 tsp cream of tartar 1/4 1/4tsp tspcream of tartar
3/4 cup unsweetened desiccated coconut 3/4 3/4cup cupunsweetened desiccated coconut
Base:
1-1/2 cups sifted cake and pastry flour 1-1/2 1-1/2cups cupssifted cake and pastry flour
1 tbsp brown sugar substitute 1 1tbsp tbspbrown sugar substitute
1 tsp baking powder 1 1tsp tspbaking powder
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1/4 cup milk 1/4 1/4cup cupmilk
1 egg yolk 1 1egg yolkegg yolks
1 tsp vanilla 1 1tsp tspvanilla

Preparation

Line 8-inch (2 L) square metal cake pan with parchment paper or grease and flour; set aside.

Base: In bowl, whisk together flour, sugar substitute and baking powder. Using pastry blender or 2 knives, cut in butter until mixture resembles small peas. In separate bowl, whisk together milk, egg yolk and vanilla; drizzle over dry ingredients, stirring with fork until ragged and moist. Press into prepared pan.

Meanwhile, in saucepan, stir cornstarch with pineapple and bring to boil over medium heat; cook until thickened, 3 to 5 minutes. Stir in rum extract and butter. Pour over base.

In bowl, beat together egg whites, sugar substitute and cream of tartar until soft peaks form. Fold in coconut. Spread over pineapple layer. Bake in centre of 350°F (180°C) oven until golden brown, about 30 minutes. Let cool on rack. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.)

Source : Canadian Living Magazine: December 2003