Pineapple Lime Tartlets
|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)|
|Water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shredded lime peel||1 Teaspoon|
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.
Add pineapple and 1 teaspoon shredded lime peel.
Arrange on top of tarts.