| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flaked sweetened coconut |
| 2 |
tb |
Sugar |
| 1 |
tb |
All-purpose flour |
| 1/4 |
ts |
Vanilla extract |
| 1 |
ds |
Salt |
| 1 |
|
Egg white |
|
|
Vegetable cooking spray |
| 2 |
tb |
Graham cracker crumbs |
| 2 |
tb |
Margarine, melted |
| 15 1/4 |
oz |
Unsweetened crushed pineapple, (1 can) undrained |
| 1/4 |
c |
Thinly sliced dried apricot halves |
| 1 |
c |
Chopped peeled mango |
| 2 |
tb |
Sugar |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; stir well.
Spread coconut mixture evenly onto a baking sheet coated with cooking
spray.
Bake at 325 degrees for 20 minutes or until edges are lightly browned. Let
cool completely.
Break coconut mixture into small pieces. Place the coconut pieces and
cracker crumbs in a food processor, and process until blended. With the
processor on, add margarine through food chute, and process until blended.
Set aside.
Drain pineapple, reserving 1/2 cup juice.
Combine 1/4 cup pineapple juice and apricots in a 1-cup glass measure.
Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH for 2-1/2
minutes. Let stand, covered, 15 minutes; drain.
Combine apricots, remaining pineapple juice, pineapple, mango, 2
tablespoons sugar, cornstarch, and water in a bowl, and stir well.
Spoon the fruit mixture into a 1-quart baking dish; sprinkle with coconut
mixture.
Bake at 350 degrees for 35 minutes or until golden. Yield: 6 servings
(serving size:1/2 cup).
Per serving: 169 Calories; 6g Fat (31% calories from fat); 2g Protein; 29g
Carbohydrate; 0mg Cholesterol; 126mg Sodium
Recipe by: Cooking Light, Sept. 1995, page 133
Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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