Pineapple Bars

Recipe Ingredients

1 1/2 cups	355ml	Soy protein isolate
3 tablespoons	45ml	Whey protein
1 cup	237ml	Splenda
1 1/2 tablespoons	22ml	Liquid or granular lecithin - see * Note 1
1 1/2 tablespoons	22ml	Glycerin - see * Note 2
3/4 cup	177ml	Heavy cream
3 tablespoons	45ml	Coconut or almond oil
1 tablespoon	15ml	Jok n Al sugarfree pineapple preserves
		= (or 2 tbspns finely chopped unsweetened
		Fresh pineapple)
1/2 teaspoon	2.5ml	Pineapple extract

Recipe Instructions

* Note 1: 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".)

* Note 2: Vegetable Glycerin can be found in most health food stores. If you can't locate it, it can be ordered online from Miss Roben's (do a search for "glycerin").

Preheat oven to 350 degrees.

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 8- by 5-inch pan and bake at 350 degrees for 10 minutes. Remove from pan and cut into bars while still hot. Allow to cool and store in airtight container.

This recipe yields 6 bars; approximately 3 carb grams per bar.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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