Easy Coconut Pie

2 Cups Skim Milk
1 Cup Splenda Granular
1/2 Cup Reduced Fat Bisquick
1/4 Cup Low Fat Margarine Spread
1 Cup Egg Substitute
1 1/2 teaspoons Vanilla Extract
1 Cup Coconut Flakes

Preheat oven to 350 degrees. Spray a 9" deep pie plate with non-stick cooking spray. Place all ingredients into a blender and blend on high speed for 15 seconds. Pour into pie plate. Bake until golden brown and knife in center comes out clean (approx. 50 minutes). Refrigerate any leftovers. I don't like coconut, so I had to go on the word of my family that this is good. They said it tasted better the second day, after the coconut had really had a chance to mix throughout the pie. The texture of this is more like a custard than like a cream pie.

Serves: 8
Per Serving: Per Serving: 123 Calories; 4g Fat (26.4% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 200mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat. WWP: 3 (www.AimeesAdventures.com)