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Ingredientes
- 2 c. (1 pt.) lowfat sour cream
- 1 box (4 serving size) Jello pistachio instant pudding and pie filling
- 1 1/2 c. flake coconut
- 1 can (8 1/4 ounce.) crushed pineapple
Direcciones
- Combine lowfat sour cream and pudding mix. Add in coconut and pineapple and stir till well blended. Spoon into (8 x 4 inch) or possibly (9 x 5 inch) loaf pan and freeze at least 3 hrs. Dip pan in hot water and unmold onto serving plate. Can top with whipped cream.
- Makes 3 c. or possibly 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 184 | 69% |
| Total Fat 21.27g | 27% |
| Saturated Fat 14.24g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 66mg | 3% |
| Potassium 216mg | 6% |
| Total Carbs 18.9g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.06g | 7% |
| Protein 2.38g | 4% |
