• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sunshine Crisp

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1/2 c Flaked sweetened coconut
  • 2 tb Sugar
  • 1 tb All-purpose flour
  • 1/4 ts Vanilla extract
  • 1 ds Salt
  • 1 Egg white
  • Vegetable cooking spray
  • 2 tb Graham cracker crumbs
  • 2 tb Margarine, melted
  • 15 1/4 oz Unsweetened crushed
  • -pineapple, (1 can)
  • -undrained
  • 1/4 c Thinly sliced dried apricot
  • -halves
  • 1 c Chopped peeled mango
  • 2 tb Sugar
  • 2 tb Cornstarch
  • 2 tb Water


Combine first 6 ingredients in a bowl; stir well.

Spread coconut mixture evenly onto a baking sheet coated with cooking

Bake at 325 degrees for 20 minutes or until edges are lightly browned. Let
cool completely.

Break coconut mixture into small pieces. Place the coconut pieces and
cracker crumbs in a food processor, and process until blended. With the
processor on, add margarine through food chute, and process until blended.
Set aside.

Drain pineapple, reserving 1/2 cup juice.

Combine 1/4 cup pineapple juice and apricots in a 1-cup glass measure.
Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH for 2-1/2
minutes. Let stand, covered, 15 minutes; drain.

Combine apricots, remaining pineapple juice, pineapple, mango, 2
tablespoons sugar, cornstarch, and water in a bowl, and stir well.

Spoon the fruit mixture into a 1-quart baking dish; sprinkle with coconut

Bake at 350 degrees for 35 minutes or until golden. Yield: 6 servings
(serving size:1/2 cup).

Per serving: 169 Calories; 6g Fat (31% calories from fat); 2g Protein; 29g
Carbohydrate; 0mg Cholesterol; 126mg Sodium

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