Tropical Fruit Coconut Tart
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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:
| 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 |