COCONUT CRUNCH DELIGHT II
1/4 cup butter, 4 tablespoons
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 cup almond flour, 2 ounces
1 batch Angel Coconut
1/2 cup sliced almonds, 2 ounces
1 tablespoon sugar free instant vanilla pudding mix *
1 cup heavy cream
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla or coconut extract
Spray an 8x8" baking dish with cooking spray. Put the butter in the pan and microwave until melted. Add the next 4 ingredients and mix well with a fork. Spread evenly over the bottom of the pan and bake at 325º about 20-25, stirring every 5 minutes, until golden brown. Watch closely during last 10 minutes so that it doesn't get too dark or burn. Remove from the oven and remove half of the crumb mixture from the pan and set aside. Press the remaining crumbs evenly over the bottom of the pan; cool then freeze about 30 minutes or until set.
Meanwhile, place the pudding mix in a mixing bowl. Gradually whisk in the cream until the pudding mix no longer looks grainy; add 1/4 cup Splenda and vanilla. Beat on high speed with an electric mixer until the filling is thick and fluffy. Be careful not to over beat it or you could end up with butter.
Drop the cream mixture by big spoonfuls over the "crust", then spread gently to cover the crust trying not to disturb the crumbs. Sprinkle the remaining crumb mixture over the cream filling. Cover and chill several hours before serving.
Makes 9 small servings
Can be frozen
* You can also use white chocolate or cheesecake flavor pudding mix.
With granular Splenda:
Per Serving: 255 Calories; 25g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 250 Calories; 25g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
I like this improved version better than the original and it's even lower in carbs. The Angel Coconut makes the crumb topping sweeter and more flavorful and sliced almonds have more flavor and crunch than slivered. I also prefer this fluffy filling better than the pudding filling. It's more like the high carb recipe that this was adapted from, which had Cool Whip in it. If you'd like thicker servings, simply double the filling. Below are the counts for a double filled version:
With granular Splenda:
Per Serving: 352 Calories; 35g Fat; 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 344 Calories; 35g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs