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Coconut Cream Pudding
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1/2 cup shredded coconut meat, unsweetened
3 packets Splenda or Sweet-N-Low
4 oz. cream cheese
1 egg, beaten
1 cup heavy cream
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. coconut extract
In a 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 a 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. Serve and enjoy!
Makes 4 servings. 4.9 carbs per serving.
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