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 1 1/3 cups flaked coconut, toasted and divided- 1½ cups vanilla wafer cookie crumbs
- ½ cup butter, melted
- 1 8-oz. package cream cheese,
at room temperature
- 1 cup Vanilla Mountain High Yoghurt
- 1 8-oz. can crushed pineapple,
well drained
- ¼ cup frozen pineapple-orange juice concentrate, thawed
- 2 tablespoons honey
- 1 teaspoon fresh orange zest
- 1/3 cup chopped macadamia nuts
- 1 cup heavy whipping cream,
whipped to soft peaks
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Reserve ½ cup of the coconut. In a medium bowl, combine remaining coconut, crumbs, and butter. Press into a 9-inch pie plate. Bake at 350ºF for 8 minutes. Allow to cool completely.
In a large glass or ceramic mixing bowl, beat cream cheese until fluffy. Mix in remaining ingredients except whipped cream. Cover and chill for 30 minutes, then fold in whipped cream.
Spoon mixture into cooled crust. Freeze 6 hours or until firm. Remove from freezer 30 minutes before cutting and serving.
Makes 8 servings.
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| Calories - 540 |
| Total Fat - 44g |
| Cholesterol - 110mg |
| Potassium - 258mg |
| Sodium - 203mg |
| Total Carbohydrates - 35g |
| Protein - 6g |
| Fiber - 2g |
| Calcium - 10% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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