PER SERVING: (1/12th of recipe, 1 mini pie): 118 calories, 4.5g fat, 274mg sodium, 20g carbs, 3.5g fiber, 5g sugars, 2g protein -- PointsPlus® value 3*
If you close your eyes and dream of pies that fit in the palm of your hand, open up -- they're REAL!
1 1/2 cups Fiber One Original bran cereal
3 sheets (12 crackers) low-fat honey graham crackers, broken into pieces
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup plus 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
Filling and Topping
1 1/2 cups fat-free milk
1/2 tsp. coconut extract
One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
1/2 cup shredded sweetened coconut, divided
2 cups Cool Whip Free, thawed and divided
Preheat oven to 350 degrees. Spray a 12-cup muffin pan lightly with nonstick spray and set aside.
To make the crust, place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.
In a small microwave-safe bowl, combine butter with 3 tbsp. water. Microwave until just melted, about 25 seconds. Add to the medium bowl and stir contents until thoroughly mixed.
Evenly distribute crust mixture among the 12 cups of the muffin pan, about 2 tbsp. each. Using your hands, firmly press mixture into the edges and up along the sides of each cup to form each mini crust. (Don't worry if it doesn't go all the way up the sides.)
Bake in the oven until firm, about 10 minutes. Set aside to cool.
Meanwhile, to make the filling, pour milk into a large bowl. Add coconut extract and pudding mix, and whisk until smooth and thickened, about 2 minutes. Stir in 1/4 cup shredded coconut. Gently fold 1 cup Cool Whip into the pudding mixture.
Once pie crusts have cooled, gently remove from the pan and place on a large plate or tray. Evenly distribute filling among the pie crusts, about 3 tbsp. each, and smooth out the tops with the back of a spoon.
Evenly spread remaining 1 cup Cool Whip over the filling, 1 heaping tbsp. per pie. Gently cover and then refrigerate until completely chilled, at least 1 hour.
For a toasted coconut topping (optional), bring a skillet to medium heat on the stove. Add remaining 1/4 cup shredded coconut and, stirring occasionally, cook until lightly browned, about 4 minutes. Allow to cool.
Just before serving, sprinkle toasted coconut (or remaining 1/4 cup shredded coconut) over the pies, about 1 tsp. each.
MAKES 12 SERVINGS
HG Alternative! Prefer to use sugar instead of Splenda? No problem! Just use an equal amount of granulated white sugar to replace the Splenda -- then each mini pie will have 133 calories, 24g carbs, 9.5g sugars, and a PointsPlus® value of 4*.