A spoonful of this creamy dessert makes a great topping for fruit salad or a dip for cut-up fresh fruit.
4 ounces reduced-fat cream cheese, softened
½ cup light coconut milk
2 cups thawed, fat-free whipped topping (such as Cool
1/2 teaspoon coconut extract
1 tablespoon Splenda (or to taste)
Process the cream cheese and coconut milk in a food processor.
Fold in the whipped topping, coconut extract, and Splenda. Refrigerate until ready to serve.
8 servings (1/2 cup each)