Sunshine Crisp
By: Anonymous
Published: Saturday, February 13, 2010 - 11:30pm

Ingredients




cup Flaked sweetened coconut
2 tablespoons Sugar
1 tablespoon All-purpose flour
teaspoon Vanilla extract
1 dsh Salt
1 Egg white
Vegetable cooking spray
2 tablespoons Graham cracker crumbs
2 tablespoons Margarine, melted
ounce Unsweetened crushed pineapple, (1 can) undrained
cup Thinly sliced dried apricot halves
1 cup Chopped peeled mango
2 tablespoons Sugar
2 tablespoons Cornstarch
2 tablespoons Water

Preparation

1 Combine first 6 ingredients in a bowl; stir well. 2 Spread coconut mixture evenly onto a baking sheet coated with cooking spray. 3 Bake at 325 degrees for 20 minutes or until edges are lightly browned. Let cool completely. 4 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. 5 Set aside. 6 Drain pineapple, reserving 1/2 cup juice. 7 Combine 1/4 cup pineapple juice and apricots in a 1-cup glass measure. 8 Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH for 2-1/2 minutes. Let stand, covered, 15 minutes; drain. 9 Combine apricots, remaining pineapple juice, pineapple, mango, 2 tablespoons sugar, cornstarch, and water in a bowl, and stir well. 10 Spoon the fruit mixture into a 1-quart baking dish; sprinkle with coconut mixture. 11 Bake at 350 degrees for 35 minutes or until golden. 12 Yield: 6 servings 13 (serving size:1/2 cup).