Sunday, May 2, 2010

Coconut Cheesecake Bars - with Toasted Oatmeal Crust

Over the past weekend, I rolled into baking mode, so I have been baking up a daily storm. Monday, it was Coconut Cheesecake Bars. My sister Barb sampled four items and said the cheesecake bars were at the top of the list.

My friend Shirley told me once that she couldn’t eat my food, because of the sugar and fat. So this is for you Shirley.

These bars use Splenda, reduced fat cream cheese, (and/or) reduced fat sour cream and oatmeal.

I have made two versions, substituting sour cream for 1/2 of the cream cheese and using brown rice syrup for part of the Splenda Brown Sugar Blend. The brown rice syrup provides moisture to the crust. Brown rice syrup is reported to have a lower glycemic index than most sweeteners. Only agave nectar, raw honey and stevia reportedly have a lower glycemic load than brown rice syrup. Both versions of the bars look about the same coming out of the oven.
I prefer version I. I like the taste that sour cream gives to cheesecake.

Coconut Cheesecake Bars - with Toasted Oatmeal Crust Reduced Sugar / Fat
Version I Ingredients
Crust
1/4 cup Coconut Oil
1 cup Coarsely Ground Toasted Rolled Oats (after grinding)
1/4 cup Splenda Brown Sugar Blend
1 1/2 tsp Cinnamon
1 tbsp water
Topping
8 oz Reduced Fat Cream Cheese
1/4 cup reduced fat Sour Cream
1/2 cup SPLENDA, Granulated
2 Large Eggs
1 1/2 tsp Vanilla Extract
1 tsp Coconut Extract
1 tbsp cornstarch
Final Topping
1/3 cup Unsweetened Coconut Flakes

Version II Ingredients

Crust
2
tbsp Coconut Oil
1 cup Coarsely Ground Toasted Rolled Oats (after grinding)
2 tbsp Splenda Brown Sugar Blend
1 tbsp brown rice syrup
1 1/2 tsp Cinnamon
Topping
2 (8 oz) Reduced Fat Cream Cheese
1/2 cup SPLENDA, Granulated
1 tbsp cornstarch
2 Large Eggs
1 1/2 tsp Coconut Extract
Final Topping
1/3 cup Unsweetened Coconut Flakes
Procedures for Version I and Version II
Toast 1 1/4 cups of old fashioned oats using convection oven setting of 250 F for about 30 minutes. Stir them after 15 minutes. It is ok to use untoasted oatmeal, if you wish.
Remove oats from oven and let cool, Pulse in food processor until coarsely ground.
Combine all ‘Crust’ ingredients completely. Press into the bottom of a 9 inch oil sprayed pan. Set aside.

Preheat oven to 350 degrees F.
Mix all topping ingredients until smooth.

Add to the pan and spread out evenly over the Crust.
Sprinkle coconut evenly over top of pan.

Bake for 35 - 40 minutes. Check center with toothpick or press to see if center is firm.


Version I Nutrition Facts Servings: 12 (This one is thinner)
Serving size: 1/12 of a recipe.
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 156.54
Total Fat 11.29g
Saturated Fat 8.08g
Cholesterol 47.8mg
Sodium 70.53mg
Potassium 51.93mg
Total Carbohydrates 9.15g
Fiber 1.14g
Sugar 0.62g
Protein 4.19g

Version II Nutrition Facts Servings: 16 (the addit.8 oz cream cheese makes a thicker bar)
Serving size: 1/16 of a recipe (7 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 153.17
Total Fat 10.03g
Saturated Fat 5.97g
Cholesterol 42.31mg
Sodium 95.53mg
Potassium 73.45mg
Total Carbohydrates 10.37g
Fiber 1.23g
Sugar 1.25g
Protein 5.17g

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