DIABETIC PINEAPPLE COCONUT TART
This tart is similar to a coconut cream pie with pineapple added to it. A member of my family was recently diagnosed as a diabetic. He was missing his sweets so badly that I created this tart just for him. He loved it, and when he had his second slice, the next day after lunch (he NEVER eats dessert at lunch,) he said, “D@mn, that’s a good pie! I believe it’s even better on the second day.” Made my heart sooooo happy!

Ingredients

  • CRUST:

  • 7sugar-free oatmeal cookies, 3 inch

  • 3 Tbspsalted butter

  • FILLING:

  • 1 pkgcream cheese, softened

  • 1 sm. can(s)pineapple tidbits in juice (or 2 individual snack cups,) drained, juice reserved

  • 1/2 ofreserved juice

  • 1 sm. boxsugar-free vanilla pudding

  • 1/4 cshredded coconut

How to Make DIABETIC PINEAPPLE COCONUT TART

  1. Preheat oven to 375 degrees F.
  2. Place cookies in a plastic zipper bag and crush into fine crumbs with a mallet or the bottom of a heavy pan.
  3. In a medium size bowl, melt butter in microwave (about 15 to 20 seconds.)
  4. Add crumbs to melted butter; mix well.
  5. Press crumb mixture into bottom and up the side of 7 inch tart pan with removable bottom (or may use small springform pan. Place pan on baking sheet first for easier handling.)
  6. Bake crust in preheated oven for 5 to 7 minutes. Remove from oven and let cool for 10 minutes.
  7. Beat cream cheese until light and fluffy.
  8. Add reserved juice; beat until well combined.
  9. Add pudding mix; beat until well combined. (If too thick, add a little more juice.)
  10. Add pineapple; beat until just combined, then stir in the coconut.
  11. Pour into cooled crust, smoothing out to carefully touch sides of crust.
  12. Refrigerate for at least one hour before serving. Cover and refrigerate any leftovers.

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