It's no accident that Thanksgiving falls durind the American Diabetes Association's Diabetes Awareness Month. The holiday is full of foods that can easily through your entire health plan out of whack, especially all those rich desserts.
If you want to indulge your holiday sweet tooth in a more health conscious manner, try this mouth-watering Coconut Custard Pie recipe from the ADA, so fantastic you won’t even notice that it’s light!
Light Coconut Custard Pie
Crust: 1 cup all-purpose flour
1/2 teaspoon Domino® Light Sugar & Stevia Blend
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup canola oil
3 tablespoons 0% fat Greek Yogurt
1 large egg white
1/2 teaspoon vanilla extract
1/4 cup cornstarch
2 large eggs
1/3 cup Domino® Light Sugar & Stevia Blend
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup 0% fat milk
1/2 cup 0% fat Greek Yogurt
3 tablespoons shredded flaked unsweetened coconut
Crust: Coat 9-inch glass pie plate with cooking spray; set aside. Combine dry ingredients in medium bowl. In small bowl, whisk together oil, yogurt and vanilla. Using your hands, add oil mixture to flour mixture to form dough. Shape dough into disk and place between two sheets of wax paper. Roll to 12-inch circle; fit dough into prepared pie plate.
Filling:Preheat oven to 350°F. Place all filling ingredients into a blender; mix on high for 30 seconds. Pour into pie shell and bake 45 to 55 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator. Yields 8 servings.
Calories: 210 Total Fat: 9 g Saturated Fat: 2 g Sodium: 270 mg Cholesterol: 45 mg Total Carbohydrate: 26 g Dietary Fiber: < 1 g Sugars: 11 g Protein: 7 g