Recipes

Desserts: Dairy

Blender Coconut Custard Pie

Ingredients:

  • 2 large eggs
  • 1/2 cup egg substitute
  • 1/4 cup whole-wheat flour
  • 1/4 cup unbleached flour
  • 1/2 cup sugar
  • 1/2 cup Splenda® (if you don't want to use Splenda®, increase sugar by 1/2 cup)
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking powder
  • 2 tablespoons canola oil
  • 2 tablespoons lite pancake syrup
  • 2 cups fat-free half-and-half (or low-fat or whole milk)
  • 1 cup flaked, sweetened coconut
  • 1/4 teaspoon salt

Preparation:

  1. Preheat oven to 350 degrees. Coat 10-inch pie dish generously with canola cooking spray.
  2. Add all ingredients to a blender and mix for 5 seconds (until well mixed). Pour into prepared pie dish.
  3. Bake about 45 minutes, or until center feels firm when pressed. The coconut floats to the top to make a topping, and the middle is a nice, soft custard.

Yield:
10 servings

Nutritional Information:
Per Serving: 186 calories, 7 g protein, 26 g carbohydrate, 6 g fat, 2.7 g saturated fat, 44 mg cholesterol, 1 g fiber, 192 mg sodium. Calories from fat: 30%.

© 2006 Elaine Magee


Last Editorial Review: 7/24/2006




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