PINEAPPLE COCONUT TWIST BARS

1 1/8 cups cake flour
3 Tbsp. canola oil
1/2 cup granulated sugar, divided in half
1 (8-oz.) package fat-free cream cheese, softened
1 egg
1 tsp. vanilla extract
1/8 tsp. pineapple extract
1 (20-oz.) crushed pineapple, drained
1/3 cup shredded coconut
1/4 cup sliced almonds

Preheat oven to 350 degrees F.

In a small bowl, mix flour, oil and 1/4 cup sugar until crumbly. Press into bottom of a 9-inch square pan.

Bake for 10 minutes and remove from oven; set aside.

In a large bowl, beat cream cheese, egg, remaining 1/4 cup sugar, vanilla and pineapple extract; set aside.

Drain crushed pineapple and add to other ingredients. Blend. Pour mixture over crust and top with coconut and sliced almonds.

Bake in oven for 30 to 35 minutes or until golden brown. Cool on wire rack. Refrigerate at least two hours before cutting into squares.

Makes 10 bars
Source: Idaho Wheat Commission, the Soft Wheat Flour Millers, the Washington Wheat Commission and the Wheat Foods Council