Wednesday, March 30, 2011

Coconut Dream

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)

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