1 c. flaked coconut
1 can (15- 1/4 oz.) crushed pineapple, in its own juice
1 c. egg substitute
6 packets equal
1 c. low-fat milk
1 tsp. vanilla
1/2 c. reduced fat Bisquick mix
Spray a 9 inch pie pan with non-stick cooking spray. Sprinkle
coconut over bottom of pan. Drain pineapple, reserving juice;
sprinkle pineapple over coconut. Set aside. Put eggs and Sweet One
in a blender and blend well. Add milk to reserved pineapple juice
and pour into blender. Add baking mix and vanilla to ingredients in
blender. Blend on medium speed until well mixed. Pour mixture over
pineapple in pie pan. Bake at 350 degrees for about 35 minutes or
until a knife inserted into center of pie comes out clean.
Refrigerate until served.
