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Sunrise Delight
CRUST:
Vegetable spray
1-1/3 cups reduced-fat biscuit mix
1/4 cup 2% milk
2 ounces semi-sweet chocolate
2 eggs, beaten
FILLING:
1-1/2 cups pork tenderloin, precooked and diced
6 ounces low-fat cheddar cheese, shredded
3/4 cup low-fat cottage cheese, softened
2/3 cup pineapple tidbits, drained
1/2 cup coconut, sweetened and flaked
2 eggs, beaten
1 tablespoon mint, chopped
CRUST: Spray 10” quiche pan with vegetable spray, set aside.
In a double boiler add chocolate and milk; melt and stir until smooth. Remove from heat, let cool and set aside.
When chocolate mixture has cooled, add eggs and biscuit mix; blend well. Pour mixture into quiche pan, set aside.
FILLING: Prepare filling by combining all ingredients above, mix well. Pour into chocolate crust.
Bake at 350° F for 40 minutes.
If desired, garnish with some pineapple, coconut and mint.