Directions:
- Take 12 paper cubcake liners and place in muffin pan.
- Pulse coconut macaroons about 5 times in a food processor, or until fine crumbs form.
- Place about 1 Tbsp. of coconut macaroons in each cubcake liner and press crumbs into the bottom.
- Add 2/3 cup of boiling water to gelatin mix and stir together for about 2 min, or until mix dissolves. Let cool for 5 min.
- Puree for 2 min., in a clean food processor , ricotta cheese, gelatin mix, and cream cheese.
- Transfer mixture to a bowl and fold in 1-1/2 cups whipped topping.
- Divide mixture evenly among prepared crust. Chill 2 hrs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.54 Kcal (517 kJ) | ||
| Calories from fat | 63.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 11% | |
|---|---|---|---|
| Cholesterol | 18.25mg | 6% | |
| Sodium | 79.49mg | 3% | |
| Potassium | 55.26mg | 1% | |
| Total Carbs | 12.34g | 4% | |
| Sugars | 11.38g | 46% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 3.31g | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 272.69 Kcal (1142 kJ) | ||
| Calories from fat | 140.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.61g | 11% | |
|---|---|---|---|
| Cholesterol | 40.28mg | 6% | |
| Sodium | 175.46mg | 3% | |
| Potassium | 121.97mg | 1% | |
| Total Carbs | 27.23g | 4% | |
| Sugars | 25.11g | 46% | |
| Dietary Fiber | 0.68g | 1% | |
| Protein | 7.32g | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 111.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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