Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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