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Preserves
1/4 cup flaked coconut
3/4 cup Splenda Granular
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups 1% low fat milk
2 egg yolks
2 tablespoons butter
3/4 cup flaked coconut
1 1/4 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 9" graham cracker crust
Preheat oven to 350F.
Bake coconut in a shallow pan, stirring occasionally, 5-6 minutes or until toasted. Set aside.
Combine Splenda, cornstarch and salt in a heavy saucepan, mixing well. Gradually whisk milk into Splenda mixture. Cook over medium heat, whisking constantly until thickened and bubbly. Remove from heat. Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot custard mixture into yolks; add to remaining hot custard mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture come to a boil, whisking constantly. Remove from heat; stir in butter and flavourings.
Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle with toasted cocnut.
Makes 8 Servings
Nutritional Information per serving: cal 290, cal from fat 140, total fat 15g, sat fat 7g, chol 60mg, sodium 400mg, carb 35g, dietary fiber 1g, sugars 19g, prtein 5g
Exchanges Per Serving: 2 starch, 3 fat
