[New post] Diabetic Dessert of the Week – TANGY COCONUT TARTLETS

ohiocook posted: "This week's Diabetic Dessert of the Week is TANGY COCONUT TARTLETS. To make this week's recipe you'll be needing Sweetened Flaked Coconut, Granulated Splenda No Calorie Sweetener, All Purpose Flour, Vanilla Extract, Egg Whites, Instant Lemon Pudding Mix, " My Meals are on Wheels Diabetic Dessert of the Week – TANGY COCONUT TARTLETS ohiocook Apr 27 This week's Diabetic Dessert of the Week is TANGY COCONUT TARTLETS. To make this week's recipe you'll be needing Sweetened Flaked Coconut, Granulated Splenda No Calorie Sweetener, All Purpose Flour, Vanilla Extract, Egg Whites, Instant Lemon Pudding Mix, Nonfat Milk, Fat Free Frozen Whipped Topping, and Unsweetened Flaked Coconut. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! ! https://diabeticgourmet.com/ TANGY COCONUT TARTLETS Recipe for Tangy Coconut Tartlets from our Desserts recipe section. 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 servings Serving 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 https://diabeticgourmet.com/diabetic-recipes/tangy-coconut-tartlets Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from My Meals are on Wheels. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://beatcancer2010.wordpress.com/2023/04/27/diabetic-dessert-of-the-week-tangy-coconut-tartlets-2/

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