1/4 cup flour
2 large eggs (or 1/2 cup egg substitute)
1 tablespoon water
2 cups panko (Japanese bread crumbs)
1 cup shredded coconut
1/4 teaspoon kosher salt
1/4 teaspoon allspice
1 1/2 lb jumbo peeled/deveined shrimp (thawed, if needed)
1/4 cup canola oil
1/2 cup pineapple preserves
1/4 cup pineapple/apricot horseradish sauce

1. Place flour on plate (can be paper). Combine eggs and water in shallow bowl; combine panko, coconut, salt, and allspice, in second shallow bowl.
2. Dip each shrimp in flour (coating both sides); shake off any excess. Dip into egg mixture (allowing excess to drip off). Finally, dip into coconut mixture. When most of shrimp have been coated, preheat large sauté pan on medium-high 2–3 minutes. Wash hands.
3. Place oil in pan. Add one-half of the shrimp to pan (wash hands); cook 2–3 minutes on each side or until golden. Drain on paper towels; then repeat with remaining shrimp.
4. Combine remaining ingredients in microwave-safe bowl. Microwave on HIGH 1–2 minutes, stirring once, or until melted. Stir sauce and serve with shrimp.

Traditional Fried Shrimp:
Omit the coconut, kosher salt, and allspice; instead, add 1 (more) cup panko, 1 teaspoon seasoned salt, and 1 teaspoon dried oregano to panko mixture.

CALORIES (per 1/4 recipe) 630kcal; FAT 28g; CHOL 360mg; SODIUM 630mg; CARB 60g; FIBER 4g; PROTEIN 35g; VIT A 8%; VIT C 4%; CALC 8%; IRON 30%

1 cup heavy whipping cream
6 slices Bakery NY-style cheesecake
2 cups bittersweet or semisweet chocolate morsels (11–12 oz)
1 (20-ounce) can light cherry pie filling
1/4 cup cream sherry

1. Place cream in small saucepan; heat on medium-high 4–5 minutes or until hot and steaming. Arrange cheesecake slices on serving dishes.
2. Remove pan from heat and add chocolate morsels (do not stir); let stand 3–4 minutes. Combine pie filling and sherry in small bowl until blended.
3. Whisk chocolate mixture until smooth; pour over cheesecake slices. Top with cherry mixture. Chill until ready to serve. (Makes 6 servings.)

Complete Recipe:
CALORIES (per 1/6 recipe) 730kcal; FAT 62g; CHOL 200mg; SODIUM 350mg; CARB 68g; FIBER 4g; PROTEIN 11g; VIT A 35%; VIT C 4%; CALC 10%; IRON 10%

Topping only:
CALORIES (per 1/6 topping only recipe) 460kcal; FAT 32g; CHOL 55g; SODIUM 35mg; CARB 47g; FIBER 4g; PROTEIN 4g; VIT A 15%; VIT C 4%; CALC 6%; IRON 10%