T'NT Pina Colada Dream Pie....3 Pts
May 9, 2006 7:19:59 GMT -8
Post by carol on May 9, 2006 7:19:59 GMT -8
PINA COLADA DREAM PIE
1 c unsweetened coconut meat -- flaked, toasted
15 1/4 ozs crushed pineapple in juice
1 lg egg
4 egg whites
2/3 c Splenda
1/2 c light coconut milk
1/2 c 1% milk
1/4 tsp coconut extract
1/2 tsp vanilla extract
1/2 c reduced fat Bisquick®
Spray a 10 inch DEEP dish pie plate with non-stick cooking spray.
Toast the coconut in a 325 * oven just until it's starting to turn color. Do NOT burn.
Sprinkle lightly toasted coconut over bottom of pie plate.
Drain pineapple, reserving juice; sprinkle pineapple over coconut.
Set aside.
Put egg, whites and Splenda in a medium sized bowl , blend well with hand mixer or immersion blender.
Add milks to reserved pineapple juice and pour into bowl.
Add baking mix and extracts to ingredients in the bowl. Blend until well mixed & no lumps visible.
Pour mixture over pineapple in pie plate.
Bake at 350 degrees for about 35 minutes or until a knife inserted into center of pie comes out clean. Chill until ready to serve.
Serve with a spoonful of fat free Cool Whip, garnished with a tiny sprinkle of toasted coconut{optional}
Yield: 8 servings:@ 3 Points each
Description:
"adapted by Carol from an online recipe"
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Per Serving (excluding unknown items): 159 Calories; 8g Fat (45.8% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 145mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
1 c unsweetened coconut meat -- flaked, toasted
15 1/4 ozs crushed pineapple in juice
1 lg egg
4 egg whites
2/3 c Splenda
1/2 c light coconut milk
1/2 c 1% milk
1/4 tsp coconut extract
1/2 tsp vanilla extract
1/2 c reduced fat Bisquick®
Spray a 10 inch DEEP dish pie plate with non-stick cooking spray.
Toast the coconut in a 325 * oven just until it's starting to turn color. Do NOT burn.
Sprinkle lightly toasted coconut over bottom of pie plate.
Drain pineapple, reserving juice; sprinkle pineapple over coconut.
Set aside.
Put egg, whites and Splenda in a medium sized bowl , blend well with hand mixer or immersion blender.
Add milks to reserved pineapple juice and pour into bowl.
Add baking mix and extracts to ingredients in the bowl. Blend until well mixed & no lumps visible.
Pour mixture over pineapple in pie plate.
Bake at 350 degrees for about 35 minutes or until a knife inserted into center of pie comes out clean. Chill until ready to serve.
Serve with a spoonful of fat free Cool Whip, garnished with a tiny sprinkle of toasted coconut{optional}
Yield: 8 servings:@ 3 Points each
Description:
"adapted by Carol from an online recipe"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 8g Fat (45.8% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 145mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.