2 pt. Pina Colada Coffeecake

1 1/2 cups bisquick reduced fat baking mix
1/2 cup pourable sugar twin
1 cup crushed pineapple packed in fruit-- (one 8 oz. can) juice drained and 1/3 cup pineapple juice liquid reserved from canned pineapples

1/4 cup land o lakes no-fat sour cream
2 tablespoons water
1 teaspoon coconut extract
1 teaspoon rum extract
2 tablespoons flaked coconut

Preheat oven to 375 degrees F. Spray an 8x8 dish with butter-flavored cooking spray.

In a large bowl, combine baking mix and Sugar Twin.

Add pineapple, reserved pineapple liquid, sour cream, and water. Mix gently just to combine. Stir in coconut extract and rum extract.

Evenly spread batter into prepared baking dish. Sprinkle coconut evenly over top.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Place baking dish on a wire rack and let set for at least 15 minutes.

Cut into 8 servings.

Serving size (1 square) According to the cookbook: Per serving: 114 Cal, 2g Fat, 2g Pro, 22g Carb, 275mg Sod, 31mg Calc, 1g Fib Healthy Exchanges: 1 Bread, 1/4 Fruit, 17 Opt. Cal. Diabetic Exchanges: 1 Starch, 1 Fruit Weight Watcher Points: 2