Friday, June 15, 2012

Glazed Coconut Lemon Bars

It was Architect’s turn to host dinner…I had a function to attend after work and told my culinary cronies not to hold dinner for me.  I arrived almost an hour late and to my complete delight, they waited for me.

What nice friends!

Boy, am I glad I did not miss dinner! Architect served the most delicious smoked salmon served on a bed of French lentils.  She got the fully prepared salmon - wrapped in a tidy, hermetically-sealed package -- at Traders Joes. 

After preparing the lentils with sautéed onions, orange peppers and parsley, she placed the salmon on top, drizzled on some lemon juice, balsamic vinegar, capers and sage leaves and we were ready to enjoy a lovely dinner just perfect for an early summer evening!

My assignment was dessert and, considering the imminent arrival of bathing suit season, I decided to make something delectable but also waistline friendly.  These little bars of lemon lusciousness are only 110 calories per 2” bar!

You might think that delectable and waistline are mutually exclusive. Not in this recipe that uses an egg substitution product and a low-fat and cholesterol free version of Bisquick! I did not use as much coconut as the recipe suggested since coconut can get a little pricey in the calorie and sodium department!

Glazed Coconut Lemon Bars

1 cup Bisquick Heart Smart® mix
2 tablespoons powdered sugar
2 tablespoons firm butter
3/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon Bisquick Heart Smart® mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup fat-free egg product

Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice

1.  Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
2. Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
3.  Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
4.  In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. Cut into bars.

These are so incredibly good!

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