Tropical Fruit Coconut Tart
Makes 8 servings
|1||cup cornflakes, crushed|
|1||can (3-1/2 ounces) sweetened flaked coconut|
|1||can (15-1/4 ounces) pineapple chunks in juice, undrained|
|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|
- 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.
The crust can be made 24 hours in advance, if desired.
|Serving Size:||1 wedge|
|Saturated Fat||4 g|
|Total Fat||4 g|
|Calories from Fat||25 %|
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