White Chocolate Dessert Cups with Raspberry Fool

  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 7
  • Servings 8

Ingredients

Dessert Cups

10
oz. vanilla-flavored candy coating, cut into pieces
8
small round balloons
8
spring clips*

Raspberry Fool

3
cups chopped fresh raspberries
3/4
cup sugar
1
tablespoon cornstarch
1
cup whipping cream, whipped

Steps

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  • 1
    In small saucepan, melt candy coating over low heat, stirring constantly. Pour onto 12-inch square of foil. Cool until lukewarm but still melted.**
  • 2
    Meanwhile, line cookie sheet with foil. Thoroughly wash and dry balloons. Inflate each balloon to 3 1/2 inches, twisting top and securing with spring clip. DO NOT TIE INTO KNOT.
  • 3
    Roll bottom of each balloon in candy coating, rocking back and forth across bottom and 1/3 up sides to form bottom and sides of cup. Stand each coated balloon on foil-lined cookie sheet. Refrigerate about 10 minutes or until set.
  • 4
    Meanwhile, place half of chopped raspberries in food processor bowl with metal blade or blender container; process until smooth.
  • 5
    In small saucepan, combine sugar and cornstarch; mix well. Add raspberry puree. Bring to a boil over medium heat, stirring constantly until thickened. Boil 1 minute. Pour into medium bowl. Add remaining chopped raspberries; mix well. Refrigerate about 1 hour or until thoroughly chilled. (Raspberry mixture can be cooled quickly by placing bowl in a larger bowl or pan filled with ice water.)
  • 6
    To remove balloons from candy coating cups, hold opening of one balloon with one hand and remove clip, slowly letting out air; carefully remove balloon. Repeat with remaining balloons.***
  • 7
    Just before serving, gently fold whipped cream into chilled raspberry mixture. To serve, place cups on individual serving plates; spoon raspberry mixture into cups.

Notes









Tips

Expert Tips

* Twist ties used for plastic storage bags can be used in place of spring clips. Be sure sharp ends of twist ties do not puncture balloons. ** Candy coating must be cooled to lukewarm to prevent balloons from bursting. *** If desired, at this point, chocolate can be drizzled over outside or inside of cups. In small saucepan, combine 2 tablespoons semi-sweet chocolate chips and 1 teaspoon shortening; cook over low heat, stirring constantly until smooth. Drizzle over cups.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
14g
70%
Cholesterol
50mg
17%
Sodium
45mg
2%
Dietary Fiber
3g
12%
% Daily Value*:
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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