Pina Colada Low Cal Low Fat Low Cal Pie

Crust
1 /12 c graham cracker crumbs 2 2T. Stevia+1 T. sugar
¼ c melted coconut oil (virgin)

Pie
1 small can Delmonte crushed pineapple, drained (save juice)
1 pkg Knox unflavored gelatin
1 c. 1% small curd cottage cheese
1 tsp rum flavoring
2 T. Stevia+ 1T. sugar
1 (5.3 oz) Dannon Light & Fit Greek Pineapple yogurt
½-3/4 c. toasted unsweet coconut
1 (5.3 oz) Dannon Light & Fit Greek Toasted Coconut yogurt
½ c toasted sliced almonds


Drain the pineapple completely, spread crushed pineapple on the cool pie crust. Take ¼ c of the juice and heat. Dissolve the unflavored gelatin in that.

Press graham cracker crumbs, Stevia, sugar and melted coconut oil into 9” pie plate and bake at 350 for 10 minutes. Remove from oven and cool completely.
Drain the pineapple completely and spread crushed pineapple over the crust. Take 1/4 c of the juice and heat it to dissolve the unflavored gelatin in. In a blender, blend completely the cottage cheese, pineapple and coconut yogurt, rum flavoring, Stevia and sugar. Pour the dissolved unflavored gelatin in the blender and blend completely . Pour into the pie crust. Toast the unsweetened coconut and the sliced almonds. Sprinkle on the top. Chill for at least 4 hours.


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user DEANNIE1966.