Use fat-free cream cheese and sour cream in your dips and spreads or make yogurt cheese by draining nonfat yogurt (without added gelatin) in a yogurt funnel or a sieve lined with cheesecloth suspended over a bowl in the refrigerator for 12 hours or overnight to extract the whey. The results will be a soft cheese with the consistency of soft cream cheese. Discard the whey and refrigerate the yogurt cheese for up to a week, discarding any liquid that accumulates.
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk
1 1/4 C. hot water
1 t. vanilla extract
1/4 t. salt
1/8 t. ground nutmeg
Recipe Properties:
Preheat oven to 425ºF. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly.
Meanwhile, in medium bowl, beat eggs. Add Eagle® Brand sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
Bake 10 minutes. Reduce oven temperature to 350ºF. Bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.
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