4 eggs
1 1/2 cups Splenda Granulated
1/2 cup butter, melted
1/2 cup white whole wheat flour*
1 tsp vanilla extract
2 cups low-fat milk
7-oz flaked unsweetened coconut
1/2 cup butter, melted
1/2 cup white whole wheat flour*
1 tsp vanilla extract
2 cups low-fat milk
7-oz flaked unsweetened coconut
Preheat oven to 325 degrees.
In a medium mixing bowl, mix together the eggs, Splenda, butter, flour, vanilla, and milk. Mix together well. Stir in the coconut with a spoon. Pour into 2 9-inch pie pans. Bake at 325 degrees for 45 to 50 minutes.
*If you do not like to use flour, you can use an equivalent amount of your favorite low/no carb substitution.
In a medium mixing bowl, mix together the eggs, Splenda, butter, flour, vanilla, and milk. Mix together well. Stir in the coconut with a spoon. Pour into 2 9-inch pie pans. Bake at 325 degrees for 45 to 50 minutes.
*If you do not like to use flour, you can use an equivalent amount of your favorite low/no carb substitution.
File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.