Put coconut milk into chilled bowl and whip with Splenda til stiff. Reserve 1/4 c. crumbs. Fold remaining ingredients into cream. Divide among 12 paper lined muffin cups. Sprinkle with reserved crumbs. Freeze til firm (4 hrs).
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 12|
|Calories from Fat: 112 (54%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 61.6mg||2 %|
|Potassium 120.7mg||3 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 21.6g|
|Protein 2.3g||3 %|
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Calories per serving: 209
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