“Mock” Coconut Cream Pie
2 cups spaghetti squash – cooked& shredded
3/4 cup cream
3/4 cup water
4 large eggs
3 tablespoons whole wheat flour
1/4 cup Splenda sweetener
2 1/2 tablespoons butter
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
1/4 teaspoon baking powder
Preheat oven to 375*F.
Grease or spray a 9" pie plate.
Add the cooked squash to the plate & with the back of a spoon, spread the squash evenly over bottom & up the sides of the plate.Set aside In a blender container , combine the remaining ingredients & process until smooth. Pour mixture over squash & bake for 50 minutes to 1 hour or until set & a knife inserted near center comes out clean.
Cool on a wire rack for 1 hour.
Cover with saran & chill overnight.
Garnish with sweetened whipped cream if desired.
Carb count per serving:4 minus 0.3 grams fiber= 3.7 carbs & 3 grams protein