Light and Lively Pineapple Torte

Light and Lively Pineapple Torte

Serving Size: 12

Qty Ingredient
6 large egg whites
1/4 cupstoasted coconut
2 1/2 cupsLight Cool Whip
20 ouncescrushed pineapple
4 teaspoonslemon juice
2 tablespoonscornstarch
2 tablespoonssugar (to beat with egg white)
1/2 cupssugar
1 egg whites, reserved
7 egg yolks
1/2 cupstoasted coconut, finely chopped
1 1/4 cupswhole wheat Ritz cracker crumbs
1/2 teaspoonslemon zest
2 teaspoonslemon juice
1 1/2 cupssugar
12 large fresh strawberries, sliced (or 12 maraschino cherries)
Photo coming soon!

Directions:

  1. Preheat oven to 375°F. Beat egg whites with lemon juice and zest until foamy and slightly thickened. Gradually add sugar and beat until very stiff, hold points. Crush crackers with rolling pin. Add crackers and coconut and fold in carefully. Pour into 9 x 13 greased cake pan. Bake at 375°F about 20 minutes until toothpick comes out clean. Cool.
  2. In a heavy saucepan, combine pineapple (juice and all) with cornstarch and sugar. Cook until thickened. Beat yolks and mix a small amount of hot filling to yolks and gradually add to hot mixture. Cook until bubbly. Beat egg white and sugar until thick. Add small amount of hot filling to white, mix and then add to hot filling, bringing to a boil. Fold in lemon juice. Cool.
  3. Spread filling over crust. Frost with Cool Whip and sprinkle with coconut. Chill well. Cut into squares and garnish with a large strawberry sliced or a maraschino cherry.