Sour Cream Coconut Plum Desert

Sour Cream Coconut Plum Desert
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 185.3
  • Total Fat: 8.6 g
  • Cholesterol: 43.3 mg
  • Sodium: 74.0 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.2 g

View full nutritional breakdown of Sour Cream Coconut Plum Desert calories by ingredient
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Introduction

I have several bags of plums in my freezer picked from our plum tree last year and am experimenting with ways to use them. I've always loved sour cream pies so decided to try making this as a crustless, custard type desert using granulated Splenda instead of sugar and light sour cream to lower the calories. I have several bags of plums in my freezer picked from our plum tree last year and am experimenting with ways to use them. I've always loved sour cream pies so decided to try making this as a crustless, custard type desert using granulated Splenda instead of sugar and light sour cream to lower the calories.
Number of Servings: 8

Ingredients

    6 cups sliced Plums, cut into quarters
    1/2 cup shredded coconut (sweetened)
    1 large Egg, beaten
    2 cups Daisy Light Sour Cream
    3/4 cup Granulated Splenda
    1 tsp Vanilla Extract
    Butter Flavor cooking Spray
    Ground Nutmeg

Directions

Preheat oven to 350 degrees.
Spray baking dish with butter flavor cooking spray.
Pit and quarter the plums and pat dry with paper towels. Put in mixing bowl, stir in coconut and 1/4 cup Splenda. Pour into baking dish.
In a large bowl, combine beaten egg, sour cream, 1/2 cup Splenda and vanilla, pour over plums.
Bake for 45-50 minutes or until set, sprinkle with nutmeg. Cool on a wire rack.

Serving Size: 8 generous servings

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