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Category : Candies
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Comment(s) : 0


1 c All-purpose flour

1 ts Baking powder

1/4 ts Salt

1/4 c Butter or margarine

1 Egg, seperated

1/4 c Milk, 2% butter fat or lower

1 cn 14 ounce unsweetened crushed

-pineapple. 2 tb Cornstarch

2 ts Rum extract

1 ts Vanilla

1/4 ts Cream of tartar

1 tb Sugar, white

1 c Coconut

BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes until top is golden brown. Cool and cut

into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories.

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