Lemon Grove Coconut Cream Pie
JoAnna M. Lund
I love my garden, where I raise many vegetables and fruits, but sometimes I wonder what it would be like to have an entire orchard of fragrant fruit trees. Here's my hymn to lemons in abundance. As Mae West said, too much of a good thing can be wonderful!
Serves 8
2 (4-serving) packages of JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package of JELL-O sugar free lemon gelatin
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 1/2 cups Diet Mountain Dew
2/3 cup Cool Whip Free
1 teaspoon coconut extract
1 (6-ounce) Keebler shortbread piecrust
In a large bowl, combine dry pudding mix, dry gelatin, and dry milk powder. Add Diet Mountain Dew. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Stir in 3 tablespoons coconut. Spread mixture into piecrust. Evenly sprinkle remaining coconut over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Each serving equals:
HE: 1 Bread * 1/2 Fat-Free Milk * 1/2 Fat * 1/4 Slider * 5 Optional Calories
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189 Calories * 5gm Fat * 5gm Protein * 31gm Carbohydrate *
531mg Sodium * 139mg Calcium * 1gm Fiber
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DIABETIC EXCHANGES: 1 1/2 Starch * 1 Fat * 1/2 Fat-Free Milk
"The Open Road Cookbook, pg. 224 or Cooking on the Go, pg. 56."
| current weight: 185.0 |
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