1 1/2 cups soy protein isolate
3 Tablespoons whey protein
1 cup Splenda
1 1/2 Tablespoons liquid or granular lecithin *
1 1/2 Tablespoons glycerin **
3/4 cup heavy cream
3 Tablespoons coconut or almond oil
1 Tablespoon Jok n Al sugarfree pineapple preserves
OR - 2 Tablespoons finely chopped unsweetened fresh
1/2 teaspoon pineapple extract
oven to 350°F.
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 8x5-inch pan and bake at 350°F for
10 minutes. Remove from pan and cut into bars while
still hot. Allow to cool and store in airtight container.
bars. Approx 3 carbs per bar.
- both granular and liquid can be found in most health
food stores. If you can't locate it, it can be ordered