Coconut Custard #1 - Diet

Servings: 6
Ingredients:

1 pk Vanilla-flavored sugar-free              -toasted
-INSTANT pudding mix--              1    Egg yolk, slightly beaten
-4 serving size pkg.                     SEE PERSONAL NOTE at end of
2 c  Low-fat milk                             -directions for possible use
2/3 c  UNSWEETENED coconut flakes,              -to make a pie.

SOURCE: Quick and Deliciocus Diabetic Desserts by Mary Jane Finsand -
copyright 1992, ISBN 0-8069-8304-3. Formatted into MM by Ursula Taylor.
Combine pudding mix, milk, and 1/2 c of the toasted coconut in a
saucepan. Cook and stir until mixture just comes to a boil. Pour a small
amount of mixture into beaten egg yolk; then return to saucepan. Cook until
mixture comes to a full boil. Cover with wax paper and allow to cool
slightly. Spoon into six dessert dishes. Top with remaining coconut.
Refrigerate to chill thoroughly.
Servings: 6 servings
EXCHANGE, 1 serving: 1/2 low=fat milk, 1 fat
CALORIES, 1 serving: 110
CARBOHYDRATES, 1 serving: 9 g
PERSONAL NOTE from Ursula Taylor - folks I see no reason why after making
and cooling slightly - instead of spooning into six dessert dishes that you
could not then pour into an already baked pie shell and then top with the
remaining coconut. Then just adjust exchanges, calories and carbohydrates
to reflect the addition of the pie crust.

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