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    Pineapple Crumb Tart -- e


    Source of Recipe


    allrecipes.com
    Pineapple Crumb Tart -- e
    Serves: 10

    - 1-1/4 cups all-purpose flour
    - 5-1/2 tsps Splenda Granular – or - 18 packets Splenda sweetener
    - 4 teaspoons cornstarch
    - 1/4 teaspoon salt
    - 10 tablespoons cold margarine, cut into pieces
    - 1-1/2 teaspoons vanilla
    - 2 cans (8 oz each) sliced pineapple in juice, well drained
    - 1/4 cup apricot spreadable fruit, warm

    Combine flour, Splenda Granular, cornstarch, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle vanilla over mixture and stir with fork to combine.

    Reserve 1/2 cup crumb mixture. Pat remaining mixture evenly on bottom only of ungreased 10-inch tart pan or quiche dish. Bake at 350º F. until browned, about 15 minutes. Cool on wire rack.

    Cut pineapple slices in half and arrange on crust; sprinkle with reserved 1/2 cup crumb mixture. Bake at 400º until topping is browned, about 10 minutes. Cool on wire rack; drizzle with spreadable fruit.

    1/10 or recipe equals: Calories: 207, Fat: 11.5 g, Cholesterol: 0 mg, Sodium: 201 mg, Protein: 3.7 g, Carbohydrate: 22.3 g +++EXC:1/2 Fruit, 1 Bread, 2 Fat
 

 

 

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