Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 154.9
- Total Fat: 5.4 g
- Cholesterol: 3.0 mg
- Sodium: 289.3 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.1 g
- Protein: 1.8 g
View full nutritional breakdown of Healthified Coconut Cream Pie calories by ingredient
Healthified Coconut Cream Pie
Submitted by: NADALIAIntroduction
I saw this recipe online at http://www.eatbetteramerica.com and I just HAD to add it here so I can make it and track it! They said serves 10, I say it serves 8. It still comes out with just 155 calories per serving with my few tweaks! I saw this recipe online at http://www.eatbetteramerica.co
m and I just HAD to add it here so I can make it and track it! They said serves 10, I say it serves 8. It still comes out with just 155 calories per serving with my few tweaks!
Number of Servings: 8
Ingredients
-
2 1/2 cups Cascadian Farms - Clifford Crunch® (or Cheerios®) cereal
3 tablespoons sugar
1/4 cup no trans-fat 68% vegetable oil spread stick, melted
Filling and Topping
3/4 cup fat-free (skim) milk
1/2 cup canned light coconut milk (not cream of coconut)
1 teaspoon vanilla
1 box (4-serving size) sugar free, fat free, vanilla instant pudding and pie filling mix
1/2 cup coconut
2 cups frozen (thawed) fat-free whipped topping
Toasted coconut, if desired
Directions
1. Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
2. In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
3. In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
4. Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.
Number of Servings: 8
Recipe submitted by SparkPeople user NADALIA.
2. In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
3. In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
4. Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.
Number of Servings: 8
Recipe submitted by SparkPeople user NADALIA.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
