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COCONUT 'DREAM' PIE FOR DIABETICS 10/26/09
2 envelopes Kraft Dream Whip Topping-dry mix (unprepared)
2 3/4 cups nonfat skim milk, divided
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
2 (4-serving) boxes Kraft Jell-O brand Fat Free/Sugar Free vanilla pudding
1 cup unsweetened cocounut, toasted (reserve 2 tablespoons for garnish)
1 9-inch graham cracker crust or any other shell
Beat whipped topping mix with 1 cup milk and vanilla on high for 6 minutes until very stiff (do not underbeat)
Add remaining milk, pudding mixes and coconut extract and beat on high another 2 minutes. Fold in toasted coconut.
Pour into pie shell and sprinkle the reserved toasted coconut on top.
Chill at least 4 hours. Yields 12 servings.
Fat: 6.6 g Carbs: 19.4 Calories: 148.1 Protein: 2.9 g per serving.
To toast cocunut: Preheat oven to 350 degrees. Spread coconut out on a cookie sheet with rim. Bake, stirring once or twice, 5-10 minutes. If using sweetened coconut, stir more frequently. Sugar will make it brown unevenly.
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