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Pineapple Bars
Ingredients:
  • 1  1/2 cups soy protein isolate
  • 3 Tablespoons whey protein
  • 1 cup Splenda
  • 1  1/2 Tablespoons liquid or granular lecithin *
  • 1  1/2 Tablespoons glycerin **
  • 3/4 cup heavy cream
  • 3 Tablespoons coconut or almond oil
  • 1 Tablespoon Jok n Al sugarfree pineapple preserves
      OR - 2 Tablespoons finely chopped unsweetened fresh pineapple
  • 1/2 teaspoon pineapple extract

Preheat oven to 350F.

Combine soy, whey and Splenda in a food processor. Add remaining ingredients. Pulse on high until a soft dough forms. Remove dough and knead by hand for twenty-ish strokes. Press into an 8x5-inch pan and bake at 350F for 10 minutes. Remove from pan and cut into bars while still hot. Allow to cool and store in airtight container.

Makes 6 bars.   Approx 3 carbs per bar.

* Lecithin - both granular and liquid can be found in most health food stores. If you can't locate it, it can be ordered online. Granular lecithin can be ordered from King Arthur Flour Baker's Catalogue and liquid lecithin can be ordered from VitaGlo (do a search for "lecithin liquid".)

** See our Product Reviews for information about glycerin -- it's what makes these cookies so chewy!



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