Raspberry Cream Cups

Recipe from Oxmoor House

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Recipe Time

Prep Time:
Chill: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Protein: 5.7g
  • Carbohydrate: 43.0g
  • Cholesterol: 9mg
  • Iron: 0.7mg
  • Sodium: 156mg
  • Calories from fat: 2%
  • Fiber: 4.2g
  • Calcium: 213mg


  • 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


  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.
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