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

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.

Serves 6