Ingredients:
1 cup unbleached flour
1 cup whole wheat flour
1 cup brown sugar
1/2 cup Imperial©, 30% less fat margarine or any lower fat
margarine suitable for baking
1/2 cup toasted, chopped pecans
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1 egg
1 tsp pure vanilla extract (use a good quality for better flavor)
8 oz crushed pineapple in juice, drained
1/2 cup nonfat vanilla yogurt
1/4 cup light sour cream
Instructions:
Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with nonstick vegetable cooking spray.
Stir flours, sugar & margarine together until mixture is finely crumbled. Stir in nuts. Press 2 cups of flour mixture onto bottom of prepared 13- x 9-inch pan.
Stir cinnamon, baking soda & salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple. Pour batter evenly over pressed flour mixture in pan. Bake in preheated oven for 40 minutes, or until batter pulls away from sides of pan. Cool slightly before cutting. Makes 24 Squares.
Nutritional Information:
Per Square: 164 Cal; 4 g Total Fat; 31 g Carb; 6 mg Cholesterol; 133 mg Sodium; 2 g Protein.
Dietary Exchanges: 1 Bread/Starch; 1 Fat.
