Light and Lively Pineapple Torte
Serving Size: 12
|6||large egg whites|
|1/4 cups||toasted coconut|
|2 1/2 cups||Light Cool Whip|
|20 ounces||crushed pineapple|
|4 teaspoons||lemon juice|
|2 tablespoons||sugar (to beat with egg white)|
|1||egg whites, reserved|
|1/2 cups||toasted coconut, finely chopped|
|1 1/4 cups||whole wheat Ritz cracker crumbs|
|1/2 teaspoons||lemon zest|
|2 teaspoons||lemon juice|
|1 1/2 cups||sugar|
|12||large fresh strawberries, sliced (or 12 maraschino cherries)|
- 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.
- 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.
- 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.