1 c. flaked coconut
1 can (15- 1/4 oz.) crushed pineapple, in its own juice
1 c. egg substitute
6 packets sweet one sugar substitute
1 c. low-fat milk
1 tsp. vanilla
1/2 c. cholesterol-free baking mix
Spray a 9 inch pie pan with non-stick cooking spray. Sprinkle
coconut over bottom of pan. Drain pineapple, reserving juice;
sprinkle pineapple over coconut. Set aside. Put eggs and Sweet
One in a blender and blend well. Add milk to reserved pineapple
juice and pour into blender. Add baking mix and vanilla to
ingredients in blender. Blend on medium speed until well mixed.
Pour mixture over pineapple in pie pan. Bake at 350 degrees for
about 35 minutes or until a knife inserted into center of pie
comes out clean. Refrigerate until served.
Yield: 8 servings:
Calories: 163; Fat: 6 gm.; Protein: 5 gm.; Carbohydrate: 18 gm.;
Sodium: 167 mg. Cholesterol: 2 mg.
Weight Watcher Points - 4 Points
