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Pineapple Lime Tartlets

Holidaycooking's picture
Ingredients
  Crust 1
  Graham crackers 8
  Unflavored gelatin 1 Tablespoon
  Lime juice 1⁄4 Cup (4 tbs)
  Low fat ricotta cheese 8 Ounce (1 Carton)
  Nonfat plain yogurt 1 1⁄4 Cup (20 tbs) (Divided)
  Sugar 1⁄2 Cup (8 tbs)
  Coconut extract 1 Teaspoon
  Grated lime peel 1 Teaspoon
  Pineapple topping 1 Cup (16 tbs)
  Pineapple 1 Medium
  Water 3⁄4 Cup (12 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Shredded lime peel 1 Teaspoon
Directions

Arrange crackers in 6 (4 1/2 inch) tart pans or 1 (9-inch) tart pan with removable bottoms, breaking crackers to fit.
Sprinkle gelatin over lime juice in small saucepan; let stand to soften.
Stir over low heat until dissolved; cool.
Combine ricotta cheese and 14 cup yogurt in blender until smooth.
Pour into bowl.
Stir in remaining yogurt, 1/2 cup sugar, extract and 1 teaspoon grated lime peel.
Stir in cooled gelatin.
Pour over crackers; refrigerate.
Twist crown from pineapple.
Cut pineapple in half lengthwise.
Refrigerate one half for another use.
Cut fruit from shell of other half.
Cut fruit crosswise into thin slices.
Combine water, 1/4 cup sugar and cornstarch in saucepan.
Cook, stirring, until sauce boils and thickens.
Cool.
Add pineapple and 1 teaspoon shredded lime peel.
Arrange on top of tarts.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Cheese

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