Easy Tropical Coconut Tart Recipe - Delightful Dessert

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:

1. Preheat oven to 425°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.
2. 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.
3. 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.
4. 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