| previous | next |
Title: Raspberry Tulip Cups
Categories: Appetizer Dessert
Yield: 24 Servings
| 24 | Wonton skins | |
| 2 | tb | Butter, melted |
| 2 | tb | White sugar FILLING |
| 2 | c | Fresh or frozen raspberries |
| 1/4 | c | Vanilla pudding mix |
| 1/3 | c | White sugar |
| 1/4 | c | Water |
| 3/4 | c | Lowfat milk |
| 1 | Envelope gelatain | |
| 1 1/2 | ts | Raspberry extract |
| 1/2 | ts | Vanilla extract |
| 1 | c | Light sour cream |
TOPPING 1/2 cup sweetened whipped topping 1/4 tsp vanilla (white if you have it) fresh raspberries mint leaves
TULIP SHELLS: Press wonton wrappers firmly into mini muffin tins to form a flower shape. Brush insides with butter. Sprinkle with sugar. Bake at 300F on lowest oven rack for 15-20 minutes, or until golden and crispy. Remove from tins and cool on wire rack.
FILLING: Puree berries, then strain through a fine mesh sieve or cheesecloth, discarding seeds. Set aside. In saucepan, combine next four ingredients; mix well. Cook and stir over medium heat until mixture come to a boil. Remove from heat and sprinkle gelatin over top. Stir well. Add raspberry puree and extracts. Chill until consistency of thick egg whites. Fold in sour cream. Fill tulip cups, and chill until firm.
TOPPING: Combine whipped topping and vanilla. Place a small dollop onto each tulip cup and garnish with raspberries and mint leaves.
| previous | next |