Ingredients

How to make it

  • 1)Preheat oven at 350.
  • 2)In a saucepan, combine the sugar substitute, cornstarch, cranberries and pineapple; bring to a boil, stirring often. Reduce heat; cover and simmer for 10 – 15 minutes or until the berries pop. Remove from the heat.
  • 3)In a large bowl, combine the flour oats, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1 ½ cups for topping. Press remaining crumb mixture onto the bottom of a 13-inch x 9-inch x 2-inch baking pan coated with non-stick cooking spray. Bake at 350 for 8 – 10 minutes or until firm; cool for 10 minutes.
  • 4)Pour fruit filling over crust. Sprinkle with reserved crumb mixture. Bake for 25 – 30 minutes or until golden brown. Cool on a wire rack.
  • Serving size: 1 bar
  • Calories per serving: 152, Fat: 6g, Cholesterol: 10mg, Sodium: 67mg, Carbohydrate: 24g
  • Diabetic Friendly
  • Diabetic Exchanges: 1 starch, 1 Fat, ½ Fruit
  • Note: I have modified this recipe to to safe for diabetics.

Reviews & Comments 4

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    " It was excellent "
    goodeat ate it and said...
    Good post here! five forks
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    " It was excellent "
    midgelet ate it and said...
    nice post, I would even modify to reduce sugar more If I could for my diabetic relatives
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    " It was excellent "
    momo_55grandma ate it and said...
    I have eaten similar they are so delicous thanks high5
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    " It was excellent "
    valinkenmore ate it and said...
    I have never had cranberries and pineapple together but these sound great!
    Another great one Ed.
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