- 16
- 30 mins
Ingredients
- FILLING:
- 3/4 cup all-purpose flour
- 1/3 cup flaked coconut
- 3 tablespoons brown sugar
- 3 tablespoons cold reduced-fat butter
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- Sugar substitute equivalent to 1/4 cup sugar
- 1/4 teaspoon salt
- 2-1/2 cups fat-free milk
- 2 eggs, lightly beaten
- 1/2 cup flaked coconut
- 2 teaspoons coconut extract
- 1 can (20 ounces) reduced-sugar cherry pie filling
Preparation
Step 1
In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Yield: 16 servings.
Editor's Note: This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes stick light butter. Look for Splenda in the baking aisle of your grocery store.
Nutritional Analysis: 1 piece equals 142 calories, 4 g fat (3 g saturated fat), 31 mg cholesterol, 95 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.