Tropical Fruit Coconut Tart

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Tropical Fruit Coconut Tart

 

1 cup cornflakes, crushed

1 can 3 1/2 ounces sweetened flaked coconut

2 egg whites

1 can 151.4 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 and thinly sliced

1 medium banana, thinly sliced

 

Preheat oven to 425 degrees.

Coat 9-inch springform pan with nonstick cooking spray.

Set aside.

Combine cornflakes, coconut and egg whites in medium bowl.

Toss gently to blend.

Place mixture in prepared pan and press firmly to cover bottom and 112 inch up

side of pan.

Bake 8 minutes or until edge begins to brown.

Cool completely on wire rack.

Drain pineapple. reserving juice.

Combine pineapple juice and cornstarch in small saucepan.

Stir until cornstarch dissolves.

Bring to a boil over high heat.

Continue boiling 1 minute, stirring constantly.

Remove from heat; cool completely.

Stir in sugar substitute and coconut extract, if using.

Combine pineapple, mango slices and banana slices in medium bowl. Spoon over

baked crust.

Drizzle with pineapple juice mixture.

Cover with plastic wrap and refrigerate 2 hours.

Makes 8 servings, 1 slice per serving

Calories 139, Fat 4 g, Cholesterol 0 mg, Sodium 59 mg,

Carbohydrate 25 g, Fiber 2 g, Protein 2 g.

Points 3.