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,...
Provided by Tere Gill
Categories Pies
Time 30m
Number Of Ingredients 9
Steps:
- 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 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 coconut; beat until just combined, then stir in the pineapple..
- 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.
- 13. Note: Sugar-free shortbread cookies may be substituted for, or combined with, the oatmeal cookies.
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