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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Tropical Fruit Coconut Tart
Yield: Makes 8 servings
Ingredients:
1
cup cornflakes, crushed
1
can (3-1/2 ounces) sweetened flaked coconut
2
egg whites
1
can (15-1/4 ounces) pineapple chunks in juice, undrained
2
teaspoons cornstarch
2
packets sugar substitute or equivalent of 4 teaspoons sugar
1
teaspoon coconut extract (optional)
1
mango, peeled, pitted and thinly sliced
1
medium banana, thinly sliced
Preparation:
1.
Preheat oven to 425°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.
2.
Combine cornflakes, coconut and egg whites in medium bowl; toss gently until blended. Place mixture in prepared pan; press firmly to cover bottom and 1/2 inch up side of pan. Bake 8 minutes or until edge begins to brown. Cool completely on wire rack.
3.
Drain pineapple, reserving juice in small saucepan. Stir pineapple juice into cornstarch until smooth. Bring to a boil over high heat. Boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in sugar substitute and coconut extract, if desired.
4.
Combine pineapple, mango slices and banana slices in medium bowl. Spoon over baked crust; drizzle with pineapple juice mixture. Cover with plastic wrap; refrigerate 2 hours. Cut into 8 wedges.
Note
The crust can be made 24 hours in advance, if desired.
Nutritional Information:
| Serving Size: 1 wedge | |
| Fiber | 2 g |
| Carbohydrate | 25 g |
| Saturated Fat | 4 g |
| Total Fat | 4 g |
| Calories from Fat | 25 % |
| Calories | 139 |
| Protein | 2 g |
| Sodium | 59 mg |
Dietary Exchange:
| Fruit | 1/2 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in:
Island
