Hawaiian Dessert Cloud

Fresh fruit and toasted coconut perfectly complement this creamy frozen dessert shell accented with lime zest and juice.


  • 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup sugar
  • 1   lime
  • 1 container (8 ounces) frozen light whipped topping, thawed
  • 1 cup strawberries, sliced
  • 2   kiwis, peeled, sliced and halved
  • 1   mango, cut into 1/2-inch cubes
  • 1/4 cup sweetened flaked coconut, toasted


  1. Place Springform Pan in freezer. In Classic Batter Bowl, mix cream cheese and sugar until well blended.

  2. Zest lime with Zester/Scorer to measure 1 teaspoon zest; juice lime with Juicer to measure 2 tablespoons juice. Stir zest and juice into cream cheese mixture; mix well. Fold in whipped topping using Classic Scraper.

  3. Attach open star tip to Easy Accent® Decorator and fill with cream cheese mixture. Spread remaining mixture evenly over bottom of chilled springform pan. Pipe a decorative border around bottom, next to collar, to create sides. Cover with aluminum foil; freeze 6 hours or overnight.

  4. When ready to serve, hull strawberries using The Corer™. Slice strawberries and kiwis with Egg Slicer Plus®; place in Small Batter Bowl. Gently stir in mango.

  5. Place coconut on Small Bar Pan. Microwave on HIGH 2-3 minutes until coconut is toasted, stirring every 30 seconds. Run Quikut Paring Knife around sides of frozen dessert. Release collar from pan. Fill shell with fruit mixture. Sprinkle with coconut. Cut into wedges using Slice 'N Serve® and serve immediately.


  • 8  servings

Nutrients per serving:

Calories 230, Total Fat 9 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 32 g, Protein 3 g, Sodium 140 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fruit, 2 fat (2 carb)

Cook's Tips:

Refrigerated jarred mango slices, cut into cubes, can be substituted for the fresh mango.

Any combination of sliced and chopped fruits equaling 3 cups can be used for this recipe. Use your favorites!

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