Source: Cinnamon Hearts - The Art of Living A Winning Diabetic Lifestyle
1 cup unbleached flour
1 cup whole wheat flour
1 cup brown sugar
1/2 cup Imperial, 30% less fat margarine
1/2 cup toasted, chopped pecans
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pure vanilla extract
8 ounces crushed pineapple in juice, drained
1/2 cup nonfat vanilla yogurt
1/4 cup light sour cream
Preheat oven to 350 degrees F.
Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts.
Press 2 cups of flour mixture onto bottom of 13 x 9-inch baking pan which has been sprayed with vegetable coating.
Stir cinnamon, baking soda and 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 for 40 minutes or until batter pulls away from sides of pan.
Cool slightly before cutting.
Yields 24 squares.
Nutritional Information per serving: 164 cal; 4g fat; 31g carb; 2g pro; 6mg chol; 133mg sodium.
Diabetic Exchanges: 1 Bread/Starch; 1 Fat