Tangy Coconut Tartlets

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 servingsServing Size: 1 tartlet

Source: Splenda
Recipe and image appear courtesy of Splenda.