Coconut Butterscotch Pie

Coconut Butterscotch Pie 

Serves 8 *Freezes Well

1 (4-serving) package JELL-O Sugar Free Instant Butterscotch Pudding Mix
1 cup skim milk
3/4 cup Yoplait plain fat-free yogurt
3/4 cup Cool Whip Lite*
1 teaspoon coconut extract
3 tablespoons flaked coconut*
1 (6-ounce) Keebler Graham Cracker Piecrust

In a medium bowl, combine dry pudding mix, skim milk and yogurt. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, coconut extract, and 1 tablespoon coconut. Spread mixture evenly into piecrust. Refrigerate at least 10 minutes. Evenly spread remaining 1/2 cup Cool Whip Lite over filling. Sprinkle remaining 2 tablespoons coconut evenly over top. Refrigerate about 1 hour. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1 Slider, 6 Optional Calories
175 Calories, 7gm Fat, 3gm Protein,
25gm Carbohydrate, 353mg Sodium, 1gm Fiber
DIABETIC: 1 Carbohydrate, 1 Fat, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 46."

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