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This week's Dessert of the Week features a delicious Coconut pie that is a wonderful dessert for any holiday meal or can make a spectacular surprise for a weekday dinner.

You can tint the extra coconut if you would like to add color to your pie. Just put the extra coconut in a plastic bag and add a drop or 2 of food coloring and shake the bag until the flakes are completely coated.

What you need:

• 1 9 inch pie crust
  (can be homemade or store bought)
• 2/3 cup of sugar
• 1/4 cup of cornstarch
• 1/2 teaspoon
• 3 cups of milk
• 4 egg yolks, slightly beaten
• 2 tablespoons magazine of butter softened
• 2 teaspoons of vanilla extract
• 3/4 cup of flaked coconut
  
  * extra coconut and whipped cream for garnish

What you do:

1. Bake the pie shell.  Mix the sugar, cornstarch, and salt in 1 1/2 quart saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir for 1 minute.
2. Stir at least half of the hot mixture gradually into egg yolks.  Blend into hot mixture in saucepan.  Boil and stir 1 minute.   Remove from heat. Stir in margarine, vanilla, and coconut.  Pour into pie shell; allow to cool for 20 minutes on a cookie rack.  Once slightly cooled, put plastic wrap over the pie.
3. Refrigerate at least for 2 hours but no longer than 2 days.   When serving take off plastic wrap and serve with whipped cream and dust with a little of the left over coconut, if desired.

Australian Sugar Free, Non-Fat Muffins
We received this yummy recipe from a member of our healthy cooking's online group from down under in Australia. These muffins would be best served for breakfast and snack time.

Lemon Bread
This week's Recipe of the Week features a delightful Lemon Bread recipe from cookbook author and chef Gregg Gillespie.  Gregg has written a number of terrific recipe books - like his 2001 Chicken Recipes and 1001 Muffin, Quick Bread Recipes. Gregg's collections of recipes are not only delicious but very simple to prepare. Lemon Bread can be served as an afternoon snack, as a part of a Sunday brunch or pot luck supper.

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