No-Bake Coconut Cream Pie
Makes 12 servings
|1||envelope plain gelatin|
|1||can (14-1/2 ounces) light coconut milk|
|1||package (8 ounces) fat-free cream cheese|
|9||packets sugar substitute, divided|
|1||teaspoon coconut extract|
|1||low-fat graham cracker pie crust|
|1/4||cup unsweetened grated coconut|
- Place water in small microwave-safe bowl. Sprinkle gelatin over water and let stand 1 minute. Heat bowl in microwave on HIGH 20 seconds or until gelatin is completely dissolved.
- In blender, combine coconut milk, cream cheese, 8 packets sugar substitute, vanilla, coconut extract and gelatin mixture. Cover tightly and blend until smooth. Pour mixture into prepared crust; cover and chill until firm, about 4 hours.
- Before serving, toast coconut in nonstick skillet over low heat until golden. When cool, toss with remaining sugar substitute and sprinkle over pie. Cut into 12 slices to serve.
|Serving Size:||1 pie slice|
|Saturated Fat||3 g|
|Total Fat||5 g|
|Calories from Fat||41 %|
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