Wednesday, February 8, 2017


via ph: gina homolka

My current obsession is Skinnytaste, the brainchild of author, photographer, and recipe developer Gina Homolka. Gina features delicious, healthy, low fat, and family-friendly recipes that don't sacrifice taste for skinny. You can find her at her website, on Instagram, or one of two cookbooks, The Skinnytaste Cookbook: Light on Calories, Big on Flavor or Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes.  

I love that she does pies! Here's a recipe for Coconut Obsessed Pie at only 205 calories per slice (serves 8). 

Coconut Obsessed Pie
For the coconut-graham cracker crust:
  • 6 whole reduced-fat or gluten-free graham crackers (about 4 oz)
  • 2 Tbs raw sugar
  • 3 Tbs whipped butter
  • 3 Tbs sweetened shredded coconut
  • For the filling: 
  • 1 teaspoon gelatin
  • 12.3 oz package organic silken tofu, firm
  • 1/4 cup milk of choice, I used plain unsweetened coconut milk 
  • 1/2 cup cream of coconut such as coco lopez
  • 1 tbsp sweetened shredded coconut
  • Optional topping:  toasted coconut flakes
  1. Preheat oven to 375°F.  Place the whole graham crackers in a re-sealable plastic bag and crush with rolling pin, then measure 1 cup of crumbs and discard the rest.
  2. In a medium-sized bowl or a food processor, combine the graham cracker crumbs, raw sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; blend until it has a texture of coarse meal.
  3. Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides, evening the crumbs up to make sure there are no gaps or holes. Note: If you refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
  4. Bake until the edges are golden, about 8 to 10 minutes. Remove from the oven and let the crust cool on a wire rack, before filling. 

  5. Meanwhile, dissolve the gelatin in 1/2 tablespoon of water in a small bowl for 5 minutes. 
  6. Lightly mash the silken tofu with a fork and place it in the blender with the coconut cream and remaining tablespoon of shredded coconut and blend until smooth, about 1 to 1 1/2 minutes.
  7. Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and mix in with the gelatin until dissolved, 2 to 3 minutes. Transfer to the blender and blend until smooth.
  8. Pour into the graham cracker crust and refrigerate until it sets, about 3 to 4 hours. Top with shaved coconut, if desired.
Servings: 8 • Size: 1/8 •  Weight Watcher Points+: 5 pt 
Calories: 205 • Fat: 9 g • Carb: 27 g • Fiber: 2 g • Protein: 5 g • Sugar: 18gSodium: 130 mg  • Cholest: 8 mg

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