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Coconut Cups

Photo: Brian Woodcock; Styling: Claire Spollen

Yield

Serves 5 (serving size: 3 cups)

Ingredients

  • 2 ounces 1/3-less-fat cream cheese, softened
  • 2 tablespoons powdered sugar
  • 3 tablespoons coconut milk
  • 1/2 cup light whipped topping
  • 15 mini phyllo shells
  • 7 1/2 teaspoons toasted unsweetened shredded coconut

Nutrition Information

  • calories 142
  • fat 9.8 g
  • satfat 5.3 g
  • sodium 77 mg

How to Make It

  1. Place cream cheese and powdered sugar in a bowl; beat until smooth. Beat in coconut milk. Fold in whipped topping; refrigerate 20 minutes. Spoon into mini phyllo shells. Top each with 1/2 teaspoon coconut.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.