Coconut Cream Pie Bowls

By AnnaMaria507

Calories: 143; Fat: 4 g (3 sat);
Protein: 4 g; Carb: 21g;
Cholesterol: 2 mg; Fiber: 1 g;
Sodium: 132 mg; Exchanges: 1-1/2 starch, 1 fat

Ingredients

• 2 cups fat free milk
• 1/4 cup sugar
• 3 tbsp. cornstarch
• 1/8 tsp. salt
• 1/4 cup egg substitute
• 3/4 cup flaked coconut
• 1 tbsp. diet margarine
• 1 tsp. vanilla
• 1 tsp. coconut extract
• 3/4 cup fat free whipped topping

Preparation

Step 1

1. Combine milk, sugar, cornstarch and salt in medium saucepan. Whisk until well blended and cornstarch has dissolved. Cook over medium heat, stirring constantly wiht flat spatula, until mixture thickens and begins to boil. Boil 1 minute. Remove from heat.
2. Whisk egg substitute and 2 tbsp. milk mixture together in small bowl until blended; slowly pour into saucepan with milk mixture, stirring rapidly to avoid lumps.
3. Cook over medium heat 5 minutes, stirring constantly, until mixture thickens. Remove from heat.
4. Stir in coconut, margarine, vanilla and coconut extract. Stir well. Pour equally into 6 (6 oz) ramekins. Chill thoroughly. Top with whipped topping before serving.