Cooking with Sandra: Lightened Coconut Cream Pie

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Lightened Coconut Cream Pie Recipe:

Serves 8

1 serving = 1/8th of pie

Nut Crust:

· 1 c ground nuts

· ½ c graham cracker crumbs

· 3 Tb sweetener

· 2 Tb butter, melted

Combine ingredients, press into pan. Bake at 375 for 6-8 minutes. Cool completely.

Filling:

· 8 oz reduced fat cream cheese

· 2 Tb sweetener

· 2 cups fat free plain Greek yogurt, divided

· 1 package sugar-free instant vanilla pudding mix

· 1 ¾ c skim milk

· ¾ c toasted coconut flakes, divided

· ¼ tsp coconut extract

· 1 ½ c Cool Whip

Instructions: 

1. Beat cream cheese and sweetener until smooth. Mix in 1 c Greek yogurt. Spread over base of prepared pie crust.

2. Add milk to pudding mix, whisk until well combined. Stir in coconut extract, 1 c Greek yogurt, and ½ c toasted coconut. Pour over cream cheese layer.

3. Top with Cool Whip or whipped cream, sprinkle with toasted coconut. Chill at least 4 hours.

What makes it a “lighter” recipe?

Changes including using reduced fat dairy, Stevia instead of added sugar, sugar free pudding base, replacing nuts for a portion of the crust, using yogurt instead of Cool Whip make a significant difference in the nutritional quality of this recipe and reduce the carb count and saturated fat by nearly half, making this a healthier treat for people with diabetes.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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