Mock Coconut Cream Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 115.3
- Total Fat: 5.0 g
- Cholesterol: 14.8 mg
- Sodium: 250.1 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.1 g
- Protein: 4.8 g
View full nutritional breakdown of Mock Coconut Cream Pie calories by ingredient
Number of Servings: 4
Ingredients
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2 cups cooked spaghetti squash
1 1/2 cups ff half-and-half
4 eggs or equivalent egg substitute
2T melted butter, cooled (I used Smart Balance)
2T sugar (or Splenda)
1/2 tsp vanilla extract
1/2 tsp coconut extract (some people use more)
1/4 tsp baking powder
Directions
Preheat oven to 350 degrees. Spray 10-inch pie plate with cooking spray.
In blender, combine all ingredients, except squash and process until smooth. Add squash to blender and pulse briefly until squash resembles coconut bits. Pour into pie plate.
Bake 50 minutes to 1 hour until knife, inserted in center, comes out clean. Let stand 1 hour. Cover and refrigerate overnight.
Number of Servings: 4
Recipe submitted by SparkPeople user STOECJ01.
In blender, combine all ingredients, except squash and process until smooth. Add squash to blender and pulse briefly until squash resembles coconut bits. Pour into pie plate.
Bake 50 minutes to 1 hour until knife, inserted in center, comes out clean. Let stand 1 hour. Cover and refrigerate overnight.
Number of Servings: 4
Recipe submitted by SparkPeople user STOECJ01.
Member Ratings For This Recipe
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BERNADETTE110
