Tangy Coconut Tartlets

Here's a lighter version of Tangy Coconut Tartlets which is a sweet and simple dessert recipe.

Ingredients:
1-1/2 cups sweetened flaked coconut
1/4 cup Splenda® Granulated No Calorie Sweetener
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 egg whites
1 (3.4-ounce) package instant lemon pudding mix
2 cups fat-free milk
1 (8-ounce) tub fat-free frozen whipped topping, thawed
1 tablespoon unsweetened flaked coconut, toasted

Directions:
1. Preheat oven to 400ºF. Lightly grease 24 mini muffin cups.
2. In a mixing bowl, combine 1½ 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 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.

(Makes 24 servings.)

Nutrients Per Serving: Calories 80 (calories from fat 15), Protein 2g, Fat 2g (Saturated Fat 1g), Carbohydrates 13g, Dietary Fiber 0g, Cholesterol 0mg, Sodium 85mg, Sugars 7g.

(Original recipe taken from Splenda® Brand Recipe Card Collection.)

Notes from Betty: It is important to remember that Splenda® Granulated No Calorie Sweetener tastes like sugar, but performs differently than sugar in cooking and baking recipes. All freshly baked goods are best eaten within 24 hours. If you want to keep your baked goods made with Splenda® longer, wrap well and freeze.