Raspberries!

I reworked the cheesecakes from the That Stupid Song post; the cheese flavor was obscuring the lime taste but I was reluctant to add more SF Jell-o sooooo instead I halved the cream cheese and increased the whip by half. Oh, and they're pink this time. To quote Carol Channing in whatever movie that was, "Raspberries!"

2 + 1 tbs organic coconut

4oz cream cheese, softened 

1-1/2 cups heavy cream

1 pkg sugar-free raspberry Jell-o

1/4 cup boiling water

Whip the cream until stiff, set aside. Add jell-o to the boiling water, stir until completely dissolved. Beat the cream cream cheese until smooth, continue beating while slowly drizzling in the jell-o, thoroughly mix. Fold in the whipped cream gently, you want this to maintain it's fluffiness because awwwww! Fluffy! Set aside. Distribute two tablespoons of the coconut evenly between 12 paper-lined muffin cups. Spoon the cheesecake mixture into the cups, each should be about 3/4 full. Sprinkle the remaining coconut over the tops of the little cakes, refrigerate until firm (about 4 hours). Yum.