Piña Colada Cheesecake Bars
This recipe uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten free. Look for it in health-food stores or order online. You also can substitute an equal amount of gluten-free all-purpose flour.
Recipe by Oxmoor House August 2011
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Chef's Notes
Standard lemons work well in this recipe, but Meyer lemons, which have a sweeter flavor, are a delicious substitute if you can find them in good condition. Often, you'll find lemons that are too soft, or dry and shriveled. Avoid these. What you want are plump, shiny-skinned fruits that are firm but not hard and seemingly heavy for their size, which is a good sign that they're full of juice.
Source
Cooking Light Gluten-Free Cookbook
Nutrition Facts
Per Serving:
117 calories; fat 4.6g; saturated fat 2.2g; mono fat 1.2g; poly fat 0.7g; protein 4.1g; carbohydrates 15.4g; fiber 0.9g; cholesterol 6mg; iron 0.5mg; sodium 142mg; calcium 27mg.
