1 cup whipping cream
1 teaspoon mint extract
3 teaspoons Carnation Fat Free Hot Cocoa mix
How to Prepare:
Whip cream until frothy, but before it forms stiff peaks.
Add extract and cocoa mix until blended. Spoon into paper cupcake cups and place in bottom of freezer ready tupperware container. Seal container and freeze until solid. No sweetener needed, plenty in the cocoa mix. Take cups out of freezer and serve.
May also substitute almond extract for chocolate almond cups or experiment with other extracts (I recommend Splenda sweetener) and sugar free drink mixes/jello mixes for fruit flavors.