Sunshine crisp

Yield: 6 Servings

Measure Ingredient
½ cup Flaked sweetened coconut
2 tablespoons Sugar
1 tablespoon All-purpose flour
¼ teaspoon Vanilla extract
1 dash Salt
1 Egg white
Vegetable cooking spray
2 tablespoons Graham cracker crumbs
2 tablespoons Margarine, melted
15¼ ounce Unsweetened crushed pineapple, (1 can) undrained
¼ cup Thinly sliced dried apricot halves
1 cup Chopped peeled mango
2 tablespoons Sugar
2 tablespoons Cornstarch
2 tablespoons Water

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 ½ cup juice.

Combine ¼ cup pineapple juice and apricots in a 1-cup glass measure.

Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH for 2-½ 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:½ 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@... on Jan 28, 1997.

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