FROZEN PINA COLADA PIE - DIABETIC FRIENDLY
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:
Calories from Fat:22%
1 cgraham cracker crumbs
1 Tbsplight brown sugar
2 Tbspflaked coconut
1 Tbspbutter, melted
1 qtpineapple sherbet
1 cfrozen fat-free whipped topping
1/2 tspcoconut extract
2 Tbspcoconut, toasted
How to Make FROZEN PINA COLADA PIE - DIABETIC FRIENDLY
- 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.