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

White Chocolate Lace Cups

Prep time 15 mins
Yield Makes 2 servings


  • 2 squares BAKER'S White Chocolate
  • 2 teaspoons grated orange zest
  • 1/4 cup thawed COOL WHIP Whipped Topping
  • 1/4 cup raspberries

How to Make It

  1. LINE each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1 1/2 min.; stir until chocolate is completely melted.

    DRIZZLE chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently zest off and discard foil.

    STIR orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.

    Nutritional Information
    Calories: 190
    Total fat: 11 g
    Saturated fat: 7 g
    Cholesterol: 5 mg
    Sodium: 30 mg
    Carbohydrate: 21 g
    Dietary fiber: 1 g
    Sugars: 19 g
    Protein: 2 g
    Vitamin A: 0% DV
    Vitamin C: 10% DV
    Calcium: 4% DV
    Iron: 0% DV