Mock Coconut Pie

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 meal! I really love this recipe a lot! Definitely making this again. I need more spaghetti squash! Enjoy!

Mock Coconut Pie

3 packets stevia (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 (1/4 Condiment)
Dust of cinnamon

Preheat oven to 350. Beat the stevia and egg together until light and frothy. Beat in lemon juice, vanilla and butter until well blended. Pulse the spaghetti squash in a blender a few times so that you get small strands that resemble coconut. Stir in spaghetti squash. Pour the mixture into two ramekins. 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

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