ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry Cream Cups

Prep time 10 mins
Chill time 3 hrs
Yield 4 servings (serving size: 1 cream cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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