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Coconut-Pineapple Tart

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Coconut-Pineapple Tart
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 12
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To make this tart even more Hawaiian, use chopped macadamia nuts in place of the almonds. There's no need to toast them.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup pineapple preserves
1/2
cup sliced almonds, toasted*
2
egg whites
1/4
cup sugar
1
cup shredded coconut
1/2
teaspoon vanilla

Directions

  • 1 Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.
  • 2 In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.
  • 3 Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
Tips  

*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
16%
(
Saturated Fat
6g
28%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
105mg
4%
Potassium
85mg
2%
Total Carbohydrate
24g
8%
(
Dietary Fiber
1g
7%
,
Sugars
11g
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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