Makes 9 Servings
1 Serving = 4 PointsPlus®
1 ¼ cups all-purpose flour, divided
1 cup Splenda granulated, divided
¼ cup fat-free egg substitute
1/3 cup light sour cream
1 ½ tsp vanilla
1 (20 oz) can pineapple chunks, drained
Preheat oven to 350°. Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside.
In a large bowl, add the butter, 1 cup of the flour and ½ cup of the Splenda. Using 2 forks or a pastry cutter, cut butter into dry ingredients until a 'gritty' mixture with pea-sized buttery bits form. Reserve ¾ cup of this mixture; set aside.
Transfer remaining mixture into the prepared pan and using your fingertips or the back of a spatula, lightly press into the pan to form a crust. Bake for 10 minutes.
While crust bakes, in the same bowl used to make the crust mixture, add the egg substitute, ½ cup of the Splenda, sour cream, vanilla and ¼ cup of flour. Whisk until smooth; set aside.
Remove crust from oven and evenly top with the pineapple chunks (the entire crust won't be covered).
Carefully and evenly spread the sour cream mixture over the pineapple chunks, being sure to get into the corners.
Evenly sprinkle the reserved crust mixture over the top.
Bake for 35 – 40 minutes. Allow to cool on a rack for at least 1 hour before cutting.
MY SPIN: This can be served 'as is' or with a dollop of fat-free whipped topping or a scoop of ice cream. If you use ice cream, be sure to figure in the P+ value for it.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. ***