You guys are not going to believe what is used in this dessert instead of coconut! Spaghetti squash! I questioned how spaghetti squash could replace coconut but it works and it’s delicious! It has the crunchiness and sweet flavor similar to coconut. It definitely can pass as coconut pie! This Is a great way to use up a Green and a part of your Lean so you can have a yummy dessert after your Lean and Green meal! Definitely will be making this again! Enjoy!
Mock Coconut Pie
Ingredients:
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
Directions:
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
Directions:
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
