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Pineapple Lime Tartlets

Holidaycooking's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3124 Calories from Fat 726

% Daily Value*

Total Fat 82 g126%

Saturated Fat 33 g164.9%

Trans Fat 0 g

Cholesterol 76.5 mg25.5%

Sodium 2019.2 mg84.1%

Total Carbohydrates 553 g184.3%

Dietary Fiber 24.5 g97.9%

Sugars 318.5 g

Protein 70 g140.1%

Vitamin A 30.6% Vitamin C 915.5%

Calcium 99.8% Iron 103.3%

*Based on a 2000 Calorie diet

Pineapple Lime Tartlets Recipe