Irish Spring Pie The Diabetic’s Healthy Exchanges Cookbook, pg 256
Here’s a dessert as fresh and radiant as a spring morn in Ireland, County Mayo, to be exact. (That’s where my family hails from.) Erin go bragh! Serves 8
1 (8-ounce) package Philadelphia Fat Free Cream Cheese 1 cup (one 8-ounce can) crushed pineapple packed in fruit juice, well drained Sugar substitute to equal 2 tablespoons sugar ½ teaspoon coconut extract 1 (6-ounce) Keebler butter-flavored piecrust 2 cups (2 medium) sliced bananas 1 (4-serving) package JELL-O sugar free instant pistachio pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/3 cups water ½ cup Cool Whip Lite 2 tablespoons flaked coconut
In a large bowl, stir cream cheese with a spoon until soft. Add pineapple, sugar substitute, and coconut extract. Mix gently to combine. Spread mixture in bottom of piecrust. Layer sliced bananas over cream cheese mixture. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in Cool Whip Lite. Pour pudding mixture evenly over bananas. Sprinkle coconut evenly over top. Refrigerate at least 2 hours. Cut into 8 servings.
Each serving equals: HE: ¾ fruit, ½ bread, ½ protein, ¼ skim milk, ¾ slider, 18 optional calories
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