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Easy Recipes Valentine’s Day Desserts

PostDateIcon July 19th, 2010 | Author: admin

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Easy Recipes Valentine's Day Desserts
Easy Recipes Valentine's Day Desserts

Yum-yum Cherry Chewbilees That are Diabetic Friendly

This recipe for Yum-Yum Cherry Chewbilees is a real hit for so many reasons.  It is a beautiful dessert to serve for almost any occasion with its' bright red color.  For everything from family meals to Valentine's Day, to Christmas, this dessert will get you rave reviews from family, friends, co-workers, etc.  And it is easy to prepare, making it easy for you to be a star!  But the best part for many of us, is that it is diabetic friendly!  No need to make two desserts, one for the "regulars" and one for the "diabetics".

YUM-YUM CHERRY CHEWBILEES

Crust:

1 cup walnut pieces, divided

1 1/4 cups all-purpose flour

1/4 cup Splenda Brown Sugar Blend

1/2 cup butter-flavored shortening

1/2 cup unsweetened flaked coconut

Filling:

2 pkgs (8-oz ea) cream cheese, softened

2/3 cup Splenda

2 eggs

2 tsp vanilla extract

1 can (21 oz) no-sugar-added cherry pie filling

Preheat oven to 350 degrees.  Grease a 13x9x2-inch pan; set aside. 

Chop 1/2 cup of the nuts coarsely for garnish; set aside.  Finely chop the remaining one-half cup of nuts.  Combine the flour and Splenda Brown Sugar Blend.  Cut shortening into mixture until fine crumbs form.  Add the finely chopped nuts and the coconut.  Mix well.  Remove 1/2 cup of mixture and set it aside.  Press remaining crumb mixture into the bottom of prepared pan.  Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.

To make the filling, beat cream cheese, Splenda, eggs and vanilla extract in a small mixing bowl at medium speed of electric mixer until smooth.  Spread mixture over the hot baked crust.  Return to the oven and bake for another 15 minutes.  Remove from oven.  Spread the cherry pie filling over the filling layer.  Combine the coarsely chopped nuts and the reserved crumb mixture together.  Sprinkle evenly over the cherry pie filling.  Return to the oven and bake another 15 minutes.  Remove from oven and allow to cool.  Refrigerate for several hours to chill thoroughly.  Cut into 36 bars.

Enjoy!

About the Author

For more of Linda's diabetic recipes and information, please visit her website at http://diabeticenjoyingfood.squarespace.com



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