Directions

1. Preheat oven to 350F. For the topping, in a medium bowl combine cereal, wheat germ, nuts, coconut and brown sugar blend. In a small bowl beat together egg white and 2 teaspoons water. Drizzle over cereal mixture; mix well. Line a rimmed baking sheet with parchment paper; spread cereal mixture evenly on baking sheet. Bake 10 to 12 minutes or until golden brown, stirring once.
2. For the fruit filling, in a medium saucepan combine pineapple and juices, and lime juice. In a small bowl combine cornstarch with 2 tablespoons water; stir into pineapple. Cook over medium-high heat 8 to 10 minutes or until mixture bubbles and begins to thicken. Remove pan from heat; let cool 5 to 8 minutes. Stir in mangoes, strawberries and coconut extract; let cool completely.
3. Spoon 1/2 cup of the fruit filling into each of 8 dessert dishes. Top each with 1/4 cup of the topping, and serve.