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Coconut Butterscotch Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8
*Freezes Well





List of Ingredients



• 1 (4-serving) package JELL-O Sugar Free Instant Butterscotch Pudding Mix
  
• 1 cup skim milk
  
• 3/4 cup Yoplat plain fat-free yogurt
  
• 3/4 cup Cool Whip Lite*
  
• 1 teaspoon coconut extract
  
• 3 tablespoons flaked coconut*
  
• 1 (6-ounce) Keebler Graham Cracker Piecrust
  






Instructions



1. In a medium bowl, combine dry pudding mix, skim milk and yogurt. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, coconut extract, and 1 tablespoon coconut. Spread mixture evenly into piecrust. Refrigerate at least 10 minutes. Evenly spread remaining 1/2 cup Cool Whip Lite over filling. Sprinkle remaining 2 tablespoons coconut evenly over top. Refrigerate about 1 hour. Cut into 8 servings.
   






Final Comments



Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1 Slider, 6 Optional Calories
**********************************************************
175 Calories, 7gm Fat, 3gm Protein,
25gm Carbohydrate, 353mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Carbohydrate, 1 Fat, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 46."