Coconut-Cherry Cream Squares |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
If youâre lured by the name, youâll be wowed by the taste of these scrumptious cherry-topped squares created by our Test Kitchen. With a delectable coconut-custard filling and a thin golden crust, theyâre sure to satisfy your sweet tooth. Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/3 cup flaked coconut |
3 tablespoons brown sugar |
3 tablespoons cold reduced-fat butter |
filling: |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
sugar substitute equivalent to 1/4 cup sugar |
1/4 teaspoon salt |
2-1/2 cups fat-free milk |
2 eggs, lightly beaten |
1/2 cup flaked coconut |
2 teaspoons coconut extract |
1 can (20 ounces) reduced-sugar cherry pie filling |
Directions:
1. In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
3. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
4. Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Yield: 16 servings.
|
|