FROZEN PINA COLADA PIE - DIABETIC FRIENDLY

Name: FROZEN PINA COLADA PIE - DIABETIC FRIENDLY
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: About 10
Ingredients: 1 c graham cracker crumbs; 1 Tbsp light brown sugar; 2 Tbsp flaked coconut; 1 Tbsp butter, melted; 1 qt pineapple sherbet; 1 c frozen fat-free whipped topping; 1/2 tsp coconut extract; 2 Tbsp coconut, toasted

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By penny jordan
@PennyLJ55

Another great "Diabetic Friendly" recipe from the "Keep It Simple Desserts"...
When in the mood for a light refreshing and indulgent dessert, head for the freezer for a piece of this delicious pie!

Nutrients per Serving:
Servings:About 10
Calories:159
Calories from Fat:22%
Total Fat:4g
Saturated Fat:2g
Cholesterol:4mg.
Sodium:88mg
Carbohydrates:29g
Dietary Fiber:1g
Protein:1g
Dietary Exchanges:
2 Starch
1/2 Fat

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

About 10

Prep:

20 Min

Cook:

10 Min

Ingredients

1 c

graham cracker crumbs
1 Tbsp

light brown sugar
2 Tbsp

flaked coconut
1 Tbsp

butter, melted
1 qt

pineapple sherbet
1 c

frozen fat-free whipped topping
1/2 tsp

coconut extract
2 Tbsp

coconut, toasted
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How to Make FROZEN PINA COLADA PIE - DIABETIC FRIENDLY

Step-by-Step

PREHEAT: Oven to 350 degrees F.
IN: Small bowl, combine graham cracker crumbs, brown sugar, coconut, and butter.
PAT: Into 9-inch pie plate.
BAKE: 8 to 10 minutes or until golden brown.
REMOVE: From oven and cool completely.
CAREFULLY: Spread pineapple sherbet over cooled crust.
MIX: Whipped topping and coconut extract and carefully spread on top of pineapple sherbet.
SPRINKLE: With toasted coconut.
COVER: And freeze 2 hours or overnight.
WHEN: Ready to serve cut in 10 equal servings.
COVER: And store leftovers in freezer.
***Substitute your favorite sherbet flavor for the pineapple, if desired.