• 6 oz. cream cheese
• 8 packets low calorie sweetener
• 1/2 tsp. grated orange rind
• 1/2 tsp. grated lemon rind
• 2 Tbsp. chopped walnuts
• 1/2 c. shredded coconut (unsweetened)

1. Work cheese with spoon until light and fluffy.
2. Thoroughly mix in sweetener, grated rinds and walnuts.
3. Form into 12 egg-shaped balls about 2 inches in diameter.
4. Roll in coconut.

   To "dye" Easter eggs, spend a few minutes a couple of days before and rinse coconut in food coloring of your favorite pastel colors. Drain thoroughly and set aside, uncovered, to dry.