TLC Cooking "Tropical Fruit Coconut Tart"

Tropical Fruit Coconut Tart

Tropical Fruit Coconut Tart

YIELD Makes 8 servings
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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:

Preheat oven to 425°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.
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.
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.
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.

This recipe appears in: Island

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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