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Suggest a better description1. In large bowl of electric mixer or food processor fitted with steel blade, beat together cream cheese and vanilla. 2. Beat in coconut snow, cream of coconut (stir well before adding), and lemon juice. 3. In another bowl, whip cream until it forms soft peaks. Fold into cream cheese mixture. 4. Divide mixture among 6 to 8 souffle dishes, dessert cups, stemmed glasses, or charlotte molds. Refrigerate 1 hour or longer. 5. Garnish with fresh fruit, and toasted coconut, if desired. Serves 6 to 8. * Timesaver Tip: Dessert can be made up to a day ahead. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 107 | ||
Calories from Fat: 98 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 14 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 8.2mg | 0 % | |
Potassium 61.1mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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