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Raspberry Cream Cups

Raspberry Cream Cups

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 cream cup)
  • Prep time:10 Minutes
  • Chill:3 Hours

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

Preparation

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.

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
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Raspberry Cream Cups recipe

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