1 cup cornflakes, crushed
1 can (3 1/2 ounces) sweetened flaked coconut
2 egg whites
1 can (15 1/2 ounce) pineapple tidbits in juice
2 tsp cornstarch
2 packets sugar substitute or equivalent 4 tsp sugar
1 tsp coconut extract (optional)
1 mango, peeled and thinly sliced
1 banana, thinly sliced and dipped in lemon juice
1. Preheat oven to 425. Coat 9 inch springform pan with cooking spray. Set aside.
2. Combine cereal, coconut, and egg whites in medium bowl and blend. Press mixture in bottom and 1/2 inch up side of pan.
3. Bake 8 minutes or til edges begin to brown. Cool completely on wire rack.
4. Drain pineapple, reserving juice. Combine pineapple juice and cornstarch in small saucepan til cornstarch dissolves. Bring to a boil over high heat and boil for 1 minute stirring constantly. Remove from heat and cool completely. Stir in sugar substitute and coconut extract. Combine pineapple, mango, and banana slices in medium bowl. Spoon into pan. Drizzle with pineapple sauce. Cover with plastic wrap and refrigerate for 2 hours.