LEMON-COCONUT TARTLETS

1 1/2 cups unsweetened coconut

1/4 cup Splenda Granulated
3/4 cup white whole wheat flour
2 tsp vanilla
2 large egg whites
1 pkg (3.4-oz) sugar-free instant lemon pudding mix
2 cups low-fat milk
1 carton (8-oz) sugar-free frozen whipped topping, thawed
1 tbsp unsweetened flaked coconut, toasted, for garnish

Preheat oven to 400 degrees.
Lightly grease 24 mini muffin cups; set aside

In a mixing bowl combine the unsweetened coconut, Splenda, flour, vanilla, and egg whites, stirring well to blend.  Divide the mixture evenly among the 24 mini muffin cups and press the mixture into the bottom and up the sides to form a shell.

Bake shells at 400 degrees until the edges are lightly browned.  Cool in the pan on a wire rack for about 2 minutes.  Remove from the pan and allow to cool completely on the wire rack.

Prepare the pudding mix according to the package directions using the milk in the recipe.  Spoon the pudding evenly into the tartlet shells.  Top each with 2 teaspoons of the whipped topping.  Sprinkle the toasted coconut over the tops of the tartlets.

Yield: 24 tartlets

Note: File Photo