Tangy Coconut Tartlets Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 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


  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

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

Recipe and image appear courtesy of Splenda.