See Also: Tropical Fruit Coconut Tart(recipes)
Toasted Coconut and Tropical Fruit Parfait(recipes)
Mango Coconut Tropical Freeze(recipes)
tropical medicine(medicine)
tropical medicine(encyclopedia)
Tropical Fruit Salsa(recipes)
Tropical Fruit Cream Parfaits(recipes)
Fresh Fruit Tart(recipes)
Guava kulfi with tropical fruit salad(recipes)
Sugar Cookie Fruit Tart(recipes)

chondroclast (medicine) and Tropical Fruit Coconut Tart (recipes)


chondroclast (medicine)


chondroclast


A multinucleated cell (giant cell) involved in the resorption of calcified cartilage; morphologically identical to osteoblasts.

Origin: chondro-+ G. Klastos, broken in pieces


Tropical Fruit Coconut Tart (recipes)


Tropical Fruit Coconut Tart

Yield: Makes 8 servings



Ingredients:



1cup cornflakes, crushed

1can (3-1/2 ounces) sweetened flaked coconut

2egg whites

1can (15-1/4 ounces) pineapple chunks in juice, undrained

2teaspoons cornstarch

2packets sugar substitute or equivalent of 4 teaspoons sugar

1teaspoon coconut extract (optional)

1mango, peeled, pitted and thinly sliced

1medium banana, thinly sliced









Preparation:





1.Preheat oven to 425°F. Coat 9-inch springform pan with nonstick Cooking spray; set aside.2.Combine cornflakes, coconut and egg whites in medium bowl; toss gently until blended. Place mixture in prepared pan; press firmly to cover bottom and 1/2 inch up side of pan. Bake 8 minutes or until edge begins to brown. Cool completely on wire rack. 3.Drain pineapple, reserving juice in small saucepan. Stir pineapple juice into cornstarch until smooth. Bring to a boil over high heat. Boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in sugar substitute and coconut extract, if desired.4.Combine pineapple, mango slices and banana slices in medium bowl. Spoon over baked crust; drizzle with pineapple juice mixture. Cover with plastic wrap; refrigerate 2 hours. Cut into 8 wedges.







Note:

The crust can be made 24 hours in advance, if desired.





Nutritional Information:







Serving Size: 1 wedge







Fiber

2 g







Carbohydrate

25 g







Saturated Fat

4 g







Total Fat

4 g







Calories from Fat

25 %







Calories

139







Protein

2 g







Sodium

59 mg









Dietary Exchange:







Fruit

1/2







Starch

1







Fat

1/2