Name: Tropical Fruit Coconut Tart
Yield: 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

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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

Directions

Yield:
8 servings

Serving size:
1 wedge

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.

Calories: 139 calories, Carbohydrates: 25 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Sodium: 59 mg, Fiber: 2 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1/2 Fruit.