Diabetic Dessert of the Week – TANGY COCONUT TARTLETS

March 3, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, baking, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Egg Whites, Fat Free Frozen Whipped Topping, Food, Granulated Splenda No Calorie Sweetener, Instant Lemon Pudding Mix, Nonfat Milk, recipes, Sweetened Flaked Coconut, Tangy Coconut Tartlets, Vanilla extract

This week’s Diabetic Dessert of the Week is TANGY COCONUT TARTLETS. To make this week’s recipe you’ll be needing Sweetened Flaked Coconut, Granulated Splenda No Calorie Sweetener, All Purpose Flour, Vanilla Extract, Egg Whites, Instant Lemon Pudding Mix, Nonfat Milk, Fat Free Frozen Whipped Topping, and Unsweetened Flaked Coconut. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

TANGY COCONUT TARTLETS
Recipe for Tangy Coconut Tartlets from our Desserts recipe section.

Ingredients

1-1/2 cups sweetened flaked coconut
1/4 cup Splenda No Calorie Sweetener, Granulated
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 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

Directions

1 – Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
2 – 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.
3 – Bake in the preheated 400 degree F (200 degrees 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.
4 – 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.

Recipe Yield: Yield: 24 servings

Serving Size: 1 tartlet

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 1.5 grams
Saturated Fat: 1.5 grams
Sodium: 85 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tangy-coconut-tartlets