Sunshine Crisp


Photo: flickr user Dominic's pics
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Ingredients

cup Flaked sweetened coconut
2 tablespoons Sugar
1 tablespoon All-purpose flour
teaspoon Vanilla extract
1 dsh Salt
1 Egg white
Vegetable cooking spray
2 tablespoons Graham cracker crumbs
2 tablespoons Margarine, melted
ounce Unsweetened crushed pineapple, (1 can) undrained
cup Thinly sliced dried apricot halves
1 cup Chopped peeled mango
2 tablespoons Sugar
2 tablespoons Cornstarch
2 tablespoons Water

Preparation

1
Combine first 6 ingredients in a bowl; stir well.
2
Spread coconut mixture evenly onto a baking sheet coated with cooking spray.
3
Bake at 325 degrees for 20 minutes or until edges are lightly browned. Let cool completely.
4
Break coconut mixture into small pieces. Place the coconut pieces and cracker crumbs in a food processor, and process until blended. With the processor on, add margarine through food chute, and process until blended.
5
Set aside.
6
Drain pineapple, reserving 1/2 cup juice.
7
Combine 1/4 cup pineapple juice and apricots in a 1-cup glass measure.
8
Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH for 2-1/2 minutes. Let stand, covered, 15 minutes; drain.
9
Combine apricots, remaining pineapple juice, pineapple, mango, 2 tablespoons sugar, cornstarch, and water in a bowl, and stir well.
10
Spoon the fruit mixture into a 1-quart baking dish; sprinkle with coconut mixture.
11
Bake at 350 degrees for 35 minutes or until golden.
12
Yield: 6 servings
13
(serving size:1/2 cup).

Tools

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Tags:

desserts

Yield:

6.0 servings

Added:

Saturday, February 13, 2010 - 11:30pm

Creator:

Anonymous

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