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Ingredientes
- 1/4 c. sweetened, flaked coconut
- 1 pkt (11.1 ounces) no-bake cheesecake dessert mix
- 6 Tbsp. butter or possibly margarine, melted
- 2 Tbsp. sugar
- 1 1/2 c. cool lowfat milk
- 1 tsp lime juice
- 1 tsp lime zest
- 1 ct (8 ounces) non-dairy frzn whipped topping, thawed, divided, about 3 c. Lime slices, optional
Direcciones
- Heat large nonstick skillet over medium-high heat. Add in coconut; toast, stirring occasionally, till lightly browned, about 3-4 min. Remove from pan; set aside to cold. Prepare crust according to package directions with butter, sugar and 1 Tbsp. water; press into 8" or possibly 9" pie pan.
- Prepare filing mix according to package directions with lowfat milk, adding lime juice and zest. Fold 2 c. topping and 2 Tbsp. reserved toasted coconut into filling mix. Pour into crust; chill till hard, about 1 hour. Just before serving mound remaining topping with spoon over filling. Sprinkle with remaining toasted coconut. Garnish with lime slices, if you like.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 126 | |
| Calories from Fat 84 | 67% |
| Total Fat 9.63g | 12% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 103mg | 4% |
| Potassium 83mg | 2% |
| Total Carbs 8.71g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.1g | 5% |
| Protein 1.79g | 3% |
