on your browser
to print this recipe.
Lemon-Coconut Bavarian – from Debbie Cusick
1 box SF Lemon Jello
1 12-oz can of coconut milk
1/2 cup unsweetened coconut flakes
1 cup boiling water
1 tsp coconut extract
1 pkg. Knox's unflavored gelatin
1 tbsp Splenda (or equivalent)
4 ice cubes
In large bowl combine Lemon Jello, unflavored gelatin, Splenda and boiling
water, and stir until gelatin has all melted. Then add the ice cubes and
stir until they have all melted (if using aspartame for sweetener, add
it now). Then add in coconut extract, coconut milk and coconut flakes.
Beat with hand mixer for a minute or two until the mixture is smooth. Then
pour into a pretty bowl or a mold. I put mine in one of the mini Bundt
pans I just bought the other day, and it unmolded beautifully and looked
really really elegant. I just dipped the bowl in hot water for 7-8 seconds
and then unmolded unto a plate. Really cool looking, and tasted good too.
The entire recipe has 17g carbs and 3g fiber. Divide by as many servings
as you plan to get from it - anywhere from 4-12 I would guess!