You guys are not going to believe what is used in this dessert instead of coconut! Spaghetti squash! When I first saw this recipe I questioned how spaghetti squash was like coconut? I mean... I absolutely love coconut! Well, I tried it and it was delicious! It had the crunchiness of coconut and the flavor was sweet like coconut. It really could pass as coconut pie! I had to leave off the crust to make it medifast friendly, but it really didn't need it anyways. This was a nice way to use up 1 green and a part of your lean to have a yummy dessert after your lean and green! I really love this recipe a lot! Definitely making this again. I need more spaghetti squash! Enjoy!
Mock Coconut Pie
Slightly adapted from www.allrecipes.com
Ingredients:
3 packets splenda (3 Condiments)
1 egg (1/3 Lean)
1 tbsp light butter, melted (1 Healthy Fat)
1 tsp lemon juice (1/2 Condiment)
1/4 tsp vanilla extract (1/4 Condiment)
1 cup cooked, shredded spaghetti squash (2 Greens)
1/4 tsp coconut extract - I didn't have any but I plan to add this next time and leave off the cinnamon (1/4 Condiment)
Dust of cinnamon
Directions:
Preheat oven to 350. Beat the splenda and egg together until light and frothy. Beat in lemon juice, vanilla and butter until well blended. Stir in spaghetti squash. Pour the mixture into a ramekin. Dust the top with cinnamon, if desired. Bake in preheated oven, until a knife inserted in center comes out clean 40 to 45 min. Cool on rack before serving.'
2 servings with 1/6 Lean, 1 Green, 2 Condiments, and 1/2 Healthy Fat per serving
Directions:
Preheat oven to 350. Beat the splenda and egg together until light and frothy. Beat in lemon juice, vanilla and butter until well blended. Stir in spaghetti squash. Pour the mixture into a ramekin. Dust the top with cinnamon, if desired. Bake in preheated oven, until a knife inserted in center comes out clean 40 to 45 min. Cool on rack before serving.'
2 servings with 1/6 Lean, 1 Green, 2 Condiments, and 1/2 Healthy Fat per serving
4 comments:
Oh my, I have about a cup left over from the spaghetti squash lasagna casserole I made two days ago. Definitely will try this. Thank you!
Yum! Sandy, do you think you could substitute Egg Beaters for the egg?
Yes, I think egg beaters would work. You would need 1/4 cup to equal 1 egg so it would be 1/16 Lean per serving (2 tbsp per serving).
WOW....that sounds crazy...but looks pretty delicious. I'm gonna have to give that a try!
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