Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

COCONUT CREAM PUDDING




Source of Recipe


unknown


List of Ingredients




1/2 cup unsweetened shredded coconut
3/4 cup Splenda
4 oz. cream cheese
1 egg, beaten
1 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon coconut extract

Recipe



In medium microwave safe bowl, mix 1/4 cup of cream with sweetener, extracts and coconut. Heat in microwave
for 1 minute. Let stand for 15 minutes.

In separate small bowl, beat egg with 1/4 cup of cream; set aside. Pour remainder of cream in sauce pan. Add cream
cheese and cook on medium heat, stirring constantly, until cream cheese melts. Add coconut mixture and heat through.
Add beaten egg mixture and stir constantly until thickened.

Pour into 4 small ramekins and refrigerate at least 1 hour before serving.

Makes 4 servings. 6.9 net grams of carbohydrate per serving.