Wednesday, May 09, 2007

For you Pineapple Lovers

This is a great, low-fat, tart that is delicious if you like pineapple and coconut. I got it from Diabetic Living magazine that actually has some pretty good stuff in it. The hardest part about this recipe is the dough and the waiting (because it smells so good).

Pineapple-Coconut Tart

1 1/3 cup flour
1/4 tsp salt
1/3 cup canola oil (more fatty omega 3 acids)
1/4 cup milk
Stir with a fork, form into ball, let chill (makes it easier to roll out). Roll out into removable bottom tart pan and bake for 5 minutes at 400. Remove and let sit.

1 20 oz can crushed pineapple with juice (not syrup)
1/4 cup splenda
2 tbsp cornstarch
1/2 tsp lemon peel (zest a lemon)
1 tbsp lemon juice
1/4 cup shredded coconut (next time I would use more)

In small sauce pan over medium high heat, cook pineapple (with juice), splenda, and cornstarch till bubbly. Stir for 2 more minutes. Remove from heat and add in lemon juice and zest. Pour into pan and bake at 400 for 20 minutes. After that, sprinkle on the coconut and cook for another 10 minutes. Let cool in pan till you wanna eat it - whether hot, warm, or cold.
Dad ate a piece with some cool whip - but would be great with some coconut ice cream or pineapple sherbet or sorbet.

173 cal, 24 carbs, 8 fat, 1 fiber, 2 protein

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