Raspberry Cream Cups



4 servings (serving size: 1 cream cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Chill: 3 Hours

Nutritional Information

Calories 210
Fat 0.3 g
Satfat 0.0 g
Protein 5.7 g
Carbohydrate 43.0 g
Cholesterol 9 mg
Iron 0.7 mg
Sodium 156 mg
Caloriesfromfat 2 %
Fiber 4.2 g
Calcium 213 mg


1 teaspoon unflavored gelatin
3/4 cup fat-free half-and-half
1 1/4 cups plain fat-free yogurt
3/4 cup low-fat sour cream
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups fresh raspberries, divided


Sprinkle gelatin over half-and-half in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Remove from heat; cool slightly.

Combine yogurt and next 3 ingredients in a bowl. Stir in gelatin mixture.

Divide 1/2 of raspberries among 4 (6- ounce) ramekins or custard cups. Pour cream mixture over berries. Cover and chill 3 hours. Serve with remaining raspberries.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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