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Tropical Tart

Diabetic.Foodie's picture
  Non-stick cooking spray 1 Tablespoon
  Finely crushed gingersnaps 1 Cup (16 tbs)
  Shredded coconut 1⁄2 Cup (8 tbs)
  Margarine/Butter 3 Tablespoon, melted
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 3 Tablespoon
  Canned crushed pineapple 15 1⁄4 Ounce (1 Can)
  Vanilla 1⁄2 Teaspoon
  Kiwifruit/Sliced strawberries / both 2 Cup (32 tbs), sliced peeled

Generously coat a 10-inch tart pan with a removable bottom with cooking spray.
In a small bowl combine gingersnaps, coconut, and melted margarine.
Press the mixture onto the bottom and up the sides of the prepared tart pan.
Bake in a 350° oven about 8 minutes or until light brown.
Cool on a wire rack.For filling, in a medium saucepan combine the sugar and cornstarch.
Stir in undrained pineapple.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Stir in vanilla; transfer filling to a bowl.
Cover surface with plastic wrap and cool to room temperature.
Spread the filling into the crust.
Arrange kiwifruit and/or strawberries

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2619 Calories from Fat 909

% Daily Value*

Total Fat 102 g157.7%

Saturated Fat 28 g139.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 869.9 mg36.2%

Total Carbohydrates 412 g137.5%

Dietary Fiber 19.1 g76.5%

Sugars 245.2 g

Protein 14 g28.8%

Vitamin A 38.5% Vitamin C 558.5%

Calcium 28.8% Iron 12.8%

*Based on a 2000 Calorie diet

Tropical Tart Recipe