Coconut Cream Pie....Without Guilt!

cookingdesserts
Written By Judy Doherty, MPS, PCII

coconutcreampieCoconut Cream Pie Without Guilt8 oz container of fat-free light coconut creme pie yogurt1 tablespoon light whipped creamTop yogurt with whipped cream; enjoy!I found a whole selection of fat-free light (sweetened with aspartame and fructose) yogurts in the grocery store with a creme pie theme: Lemon Chiffon, Key Lime, Coconut Creme and Banana Creme. They do satisfy a sweet tooth! And they can be counted as a fat-free, good-calcium serving of dairy.The best part is that they are not that high in calories:Serving size - 8 ouncesCalories - 130Fat - 0gCholesterol - <5mgSodium - 160 mgPotassium - 460 mgCarbohydrate - 23 gFiber - 0 gSugars - 16 gProtein - 10 gA cup of frozen yogurt would be double the calories (and who only eats a half cup of THAT?). And a real coconut cream pie would be much more - like 480 calories and 31 g fat per slice!!

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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