Piña Colada Cups
Source of Recipe
Kraft Recipe
List of Ingredients
1/3 cup oreos - reduced fat -- crumbled
8 ounces fat-free cream cheese -- spread
2 tablespoons Splenda
8 ounces crushed pineapple -- drained
1 cup toasted coconut
2 cups Cool Whip Free -- thawed
Recipe
Divide the cookie crumbs between 12 paper lined muffin cups.
Mix the cream cheese spread and Splenda until light and fluffy. Add the pineapple and coconut. Stir in the Cool Whip. Spoon mixture over cookie crumbs and sprinkle with additional toasted coconut.
Freeze until firm, about 4 hours or overnight.
Before serving let cups stand at room temperature for 10 minutes.
12 servings
Per Serving: 137 Calories; 3g Fat (24.1% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 133mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : To make as pie: place ingredients in chocolate crumb pie crust.
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