Food recipes
Reduced-Fat Impossible Coconut Pie (Sugar-Free)
Reduced-Fat Impossible Coconut Pie (Sugar-Free) Ingredients: egg substitute, powder milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt wheat flour, white, all-purpose, unenriched sugars, g...
Reduced-Fat Impossible Coconut Pie (Sugar-Free)
Ingredients:
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
Directions:
Preheat oven to 350 degrees F. Spray 9-inch pie plate with butter flavored cooking spray.
Beat Egg Beaters with milk and light butter.
Add flour and Splenda and whisk until smooth.
Stir in coconut and vanilla.
Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
Allow to cool for at least 15 minutes before serving.
I prefer to let it cool, then refrigerate it overnight before serving.
Cover and refrigerate any remaining pie.
*If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own.
You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut.
Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.
Ingredients:
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
Directions:
Preheat oven to 350 degrees F. Spray 9-inch pie plate with butter flavored cooking spray.
Beat Egg Beaters with milk and light butter.
Add flour and Splenda and whisk until smooth.
Stir in coconut and vanilla.
Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
Allow to cool for at least 15 minutes before serving.
I prefer to let it cool, then refrigerate it overnight before serving.
Cover and refrigerate any remaining pie.
*If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own.
You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut.
Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.