Tangy Coconut Tartlets
A sweet and tangy treat perfect for desert buffets or potlucks.
1 1/2 cups sweetened flaked coconut
1/4 cup Splenda® Granulated No Calorie Sweetener
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 large egg whites
1 (3.4 ounce) package instant lemon pudding mix
2 cups nonfat milk
1 (8 ounce) tub fat free frozen whipped topping, thawed
1 tablespoon unsweetened flaked coconut, toasted
- Preheat oven to 400°F (205°C). Lightly grease 24 mini muffin cups.
- In a mixing bowl, combine 1 1/2 cups coconut, Splenda® Granulated Sweetener, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups.
- Bake in the preheated 400°F (205°C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
- Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with a pinch of toasted coconut.
Makes 24 tartlets.
Nutritional Information Per Serving (1 tartlet): Calories 80 | Calories from Fat 15 | Fat 1.5g (sat 1.5g) | Cholesterol 0mg | Sodium 85mg | Carbohydrates 14g | Fiber 0g | Sugars 7g | Protein 2g.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.