The Strong Bones Healthy Exchanges Cookbook, Pg 274
Here's some good news--you don't have to fly all the way to Germany to enjoy this chocolate, coconut, and pecan combo! The flavors are so rich, no one will believe they're enjoying a "healthy" pie.
2 (4 serving) pkgs Jello sugar free chocolate cook and serve pudding mix 1 1/3 cup Carnation Nonfat Dry Milk Powder 3 cups water 1 teaspoon vanilla extract 1 teaspoon coconut extract 1 (6 oz) Keebler chocolate pie crust 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2 inch) graham crackers, made into fine crumbs* 2 tablespoons flaked coconut* 2 tablespoons (1/2 oz) chopped pecans*
Preheat oven to 350 degrees. In medium saucepan, combine dry pudding mixes, dry milk powder, and water. Mix well to combine. Cook over medium heat for 5 minutes or until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in vanilla and coconut extracts. Pour 1/3 of pudding mixture into piecrust. Evenly sprinkle 1/2 of cracker crumbs, 1 teaspoon coconut and 1 teaspoon pecans over top. Gently spoon remaining pudding over top of crumbs. Evenly sprinkle remaining cracker crumbs, remaining coconut, and pecans evenly over the top. Bake for 30 minutes. Place pie plate on a wire rack and allow to cool completely. Refrigerate for at least 2 hours. Cut into 8 servings.
Each serving equals: HE: 3/4 Br, 1/2 FFM, 1/4 Fa, 3/4 Sl, 19 OC 215 Calories, 7g Fa, 6g Pr, 32g Ca, 309mg So, 141mg Cl, 1g Fi Diabetic: 2 St/Ca, 1 Fa
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