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Lemon-Coconut Tartlets

Name: Lemon-Coconut Tartlets
Prep time: 15 min
Total time: 25 min
Cuisine: Pies
Ingredients: 1 ½ cups sweetened flaked coconut; ¾ cup all-purpose flour; ¼ cup Splenda® Granulated Sweetener; 2 large egg whites; 2 teaspoons vanilla extract; 1 (3.4-ounce) package instant lemon pudding mix; 2 cups fat free skim milk; 1 (8-ounce) container reduced fat frozen whipped topping, thawed; 1 tablespoon toasted unsweetened flaked coconut, for garnish

Makes 24 servings Kilojoules 334.72 Prep Time 15 minutes Total Time 25 minutes Made with Splenda® Original Sweetener

Ingredients

1 ½ cups sweetened flaked coconut

¾ cup all-purpose flour

¼ cup Splenda® Granulated Sweetener

2 large egg whites

2 teaspoons vanilla extract

1 (3.4-ounce) package instant lemon pudding mix

2 cups fat free skim milk

1 (8-ounce) container reduced fat frozen whipped topping, thawed

1 tablespoon toasted unsweetened flaked coconut, for garnish

Nutrition Info Per Serving

Serving Size: 1 tartlet

Energy	80
Protein	2g
Total Fat	1.5g
- of which saturates	1.5g
Cholesterol	0mg
Carbohydrate	14g
- of which sugars	7g
Dietary Fibre	0g
Sodium	85mg

Instructions

Preheat oven to 400°F. Lightly grease a 24-cup mini muffin pan.
In a bowl, combine sweetened coconut, flour, Splenda Sweetener, egg whites, and vanilla extract; mix well. Divide mixture evenly among prepared muffin cups, pressing mixture onto bottom and sides.
Bake for 8–10 minutes or until the edges are browned. Cool slightly in pan, then transfer to a wire rack to cool completely.
Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon pudding into each tartlet shell.
Top with whipped topping and sprinkle with a pinch of toasted coconut.