Recipe Rating:
Prep Time: 10 min
Total Time: 1 hr min
Makes: 8 servings, 1 wedge each
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Slivered Almonds
1/3 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
1 cup thawed COOL WHIP Whipped Topping
1 pt. (2 cups) strawberries, sliced
PREHEAT oven to 325°F. Mix coconut, almonds, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork. Add to coconut mixture; mix well.
TRACE 9-inch circle on greased foil-covered baking sheet. Spread coconut mixture evenly onto foil, staying within circle line on foil.
BAKE 15 to 20 min. or until lightly browned. Cool. Remove from foil. Cut into 8 wedges. Top evenly with the whipped topping and strawberries just before serving.
Size It Up
Shortcake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this luscious dessert.
Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
Nutrition (per serving)
Calories 210
Total fat 12g
Saturated fat 8g
Cholesterol 0mg
Sodium 110mg
Carbohydrate 24g
Dietary fiber 3g
Sugars 18g
Protein 3g
Vitamin A 0%DV
Vitamin C 40%DV
Calcium 2%DV
Iron 4%DV
