this pie has got to be THEE easiest and most dee-lish thing i have had in quite some time...i followed the recipe exactly and it came out perfect...woops, i did, however, use an immersion blender instead of a regular standing blender...cuz that's what i got. it's a definite recommend! i call it 1/2 healthy because of the funny 1/2 substitute ingredients...whokows what would happen if you went all substute or all real, but i don't think i'll try it cuz this one comes out perfect as-is.
boy this puppy puffs up when it's done...don't worry when it deflates as it cools...still a beautiful specimen of a "healthy", or as i call it....1/2 healthy treat.
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:
Preheat oven to 350 degrees. Coat 10-inch pie dish generously with canola cooking spray.
Add all ingredients to a blender and mix for 5 seconds (until well mixed). Pour into prepared pie dish.
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
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:
Preheat oven to 350 degrees. Coat 10-inch pie dish generously with canola cooking spray.
Add all ingredients to a blender and mix for 5 seconds (until well mixed). Pour into prepared pie dish.
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
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