1 c. flaked coconut
1 can (15 1/4 oz.) crushed pineapple, in its own juice
1 c. egg substitute
6 packets sweet one sugar substitute
1 c. low-fat milk
1 tsp. vanilla
1/2 c. cholesterol-free baking 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.

Yield: 8 servings: Exchanges: 1/2 fruit, 1/2 medium fat meat, 12/2 starch/bread, 1 fat; Calories: 163; Fat: 8 gm.; Protein: 5 gm.; Carbohydrate: 18 gm.; Sodium: 167 mg. Cholesterol: 2 mg.