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Coconut-Cherry Cream Squares Recipe

Coconut-Cherry Cream Squares Recipe

You'll be wowed by these cherry-topped delights. With a delectable coconut-custard filling and a thin golden crust, one square will satisfy your sweet tooth. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. + chilling YIELD:16 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup flaked coconut
  • 3 tablespoons brown sugar
  • 3 tablespoons cold reduced-fat butter
  • FILLING:
  • 1/3 cup 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.

Nutritional Facts

1 piece equals 142 calories, 4 g fat (3 g saturated fat), 31 mg cholesterol, 95 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.