Title: Coconut sweets (nariyal barfi)
 Categories: Diabetic
      Yield: 4 Servings
 
      3 oz Part skim ricotta cheese
    1/4 c  Nonfat dry milk
    1/4 c  Sugar; plus 1 tablespoon
    1/4 c  Unsweetened shredded coconut
 
  Grease an 8×8 inch square pan. Set aside. In a large, nonstick fry
  pan heat ricotta cheese on medium heat. Add milk powder and stir to
  mix thoroughly. Cook for 12-15 minutes until most of the liquid is
  evaporated. Stir frequently to avoid sticking or burning on the
  bottom. Add sugar and stir. The ricotta cheese mixture will become
  liquid again. Cook for another 5 minutes, stirring occasionally. Add
  the coconut and mix thoroughly. Continue to cook for 3-5 minutes. The
  mixture should be quite thick. Pour the mixture into the greased pan
  and press the mixture with a spatula. Cut into 1×1 inch diamond
  shapes. The mixture sets as it cools. Cool completely before removing
  from the pan.
  
  Per serving: calories 137, fat 4.9g, 31% calories from fat,
  cholesterol 7mg, protein 4.2g, carbohydrates 20.0g, fiber 0.6g,
  sodium 52mg.
  
  Exchanges: 1 Starch, 1 Fat.