Source: Marilyn Helton

The perfect sweet treat for your picnic basket!

Servings

1 cup Flour, white, unbleached, enriched
1 cup whole wheat flour
1 cup brown sugar
0.5 cup Margarine, soft, 80% fat
0.5 cup chopped pecans , toasted
1 tsp ground cinnamon
1 tsp baking soda
0.25 tsp salt
1 eggs
1 tsp vanilla extract
8 oz Pineapple, crushed, canned, with juice, drained
0.5 cup Yogurt, vanilla, nonfat
0.25 cup Sour Cream, light

1 Preheat oven to 350 degrees F. Spray a 13- x 9-inch baking pan with nonstick vegetable cooking spray.
2 Mix flours, sugar and margarine together until mixture is crumbly. Stir in nuts. Press 2 cups of flour mixture onto bottom of prepared 13- x 9-inch pan.
3 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.
4 Bake in preheated oven for 40 minutes, or until batter pulls away from sides of pan. Cool slightly before cutting. Makes 24 Squares.