frozen pina colada pie - diabetic friendly

Name: FROZEN PINA COLADA PIE - DIABETIC FRIENDLY
Prep time: 20 min
Cook time: 10 min
Ingredients: 1 cup(s) graham cracker crumbs; 1 tablespoon(s) light brown sugar; 2 tablespoon(s) flaked coconut; 1 tablespoon(s) butter, melted; 1 quart(s) pineapple sherbet; 1 cup(s) frozen fat-free whipped topping; 1/2 teaspoon(s) coconut extract; 2 tablespoon(s) coconut, toasted

(2 RATINGS)

141 Pinches

penny jordan

Lubbock, TX

Updated on Feb 24, 2012

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

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prep time 20 Min

cook time 10 Min

method ---

yield About 10

Ingredients

1 cup graham cracker crumbs
1 tablespoon light brown sugar
2 tablespoons flaked coconut
1 tablespoon butter, melted
1 quart pineapple sherbet
1 cup frozen fat-free whipped topping
1/2 teaspoon coconut extract
2 tablespoons coconut, toasted

How To Make frozen pina colada pie - diabetic friendly

Step 1

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.

Step 2

***Substitute your favorite sherbet flavor for the pineapple, if desired.
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