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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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WW points 4 per serving, but it does not taste like a diet dessert Got this recipe a football party, while watching the Eagles lose again. Well at least I got a good recipe from the heartache. Ingredients:
1 cup flaked coconut |
15 1/4 cans crushed pineapple with juice |
1 cup egg substitute |
6 packets equal sugar substitute |
1 cup low-fat milk |
1 teaspoon vanilla extract |
1/2 cup bisquick reduced-fat baking mix |
Directions:
1. Preheat oven to 350 degrees Spray a 9 inch pie pan with cooking spray Sprinkle coconut over bottom of pan.
2. Drain pineapple well in strainer over a bowl and save juice.
3. Sprinkle well drained pineapple over coconut.
4. Put egg substitute and equal in a blender and mix until smooth.
5. Add milk to pineapple juice and add to blender jar.
6. Add bisquick and vanilla to blender jar and blend until smooth.
7. Pour over pineapple and coconut in pie pan.
8. Place pie pan on cookie sheet.
9. Bake 350 degrees for 35 minutes or until knife inserted in center of pie comes out clean.
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