White Chocolate Raspberry Dessert Cups

Berry-topped white chocolate and almond mini-tarts make a pretty finish to a special meal. These start with Pillsbury Crescents to save you time.

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Servings 8

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( 5 ) Ratings

5 Ratings

5 Stars 17%

4 Stars 17%

3 Stars

2 Stars 17%

1 Stars

Member Reviews ( 2 )

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ingredients 11
Prep Time 25 min
Total Time 45 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/4: cup blanched slivered almonds, toasted*

1/4: cup white vanilla baking chips

1: tablespoon butter or margarine

1: tablespoon sugar

1/4: teaspoon almond extract

2: eggs

1/4: cup flaked coconut

1/2: cup fresh or frozen (thawed) raspberries (about 24 raspberries)

Drizzle

1/4: cup white vanilla baking chips

1/2: teaspoon vegetable oil

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Directions

1 Heat oven to 350°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); press or roll out dough into 16x8-inch rectangle. Cut into 8 (4-inch) squares. Press 1 square in bottom and up side of each of 8 ungreased regular-size muffin cups.
2 In food processor with metal blade, place almonds and 1/4 cup white vanilla baking chips. Cover; process using quick on-and-off motions until coarsely chopped. Add butter, sugar, almond extract, eggs and coconut; process until well blended.
3 Place 2 raspberries in center of each dough-lined muffin cup (reserve remaining berries for garnish). Spoon about 2 tablespoons almond mixture onto raspberries in each.
4 Bake 16 to 20 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups.
5 In small microwavable bowl, microwave drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle onto cups; top each with 1 raspberry. Serve warm.

EXPERT TIPS

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Expert Tips

*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.

Substitute semisweet chocolate chips for white vanilla baking chips.

Don’t care for coconut? Feel free to omit it in this recipe!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 7g, 7% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 55mg; 55%;
Sodium: 280mg; 280%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 1g 1% Sugars 14g 14% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Nancy_32696

report Posted Mar. 15, 2011 1:04 PM

easy recipe but was pretty complicated for me because it was my 1st time i think it would be awesome to try it out again :)

jack24

report Posted Mar. 24, 2010 8:10 AM

great recipe, could not find the vanilla baking chips, so instett of the sugar i used 1 pk. vanilla sugar from dr. oetker and just white chocolate morsels. LOVE THT RECIPE.