INGREDIENTS

INSTRUCTIONS

FOR DESSERT CUPS
FOR RASPBERRY FOOL
1. Melt candy coating in small saucepan over low heat, stirring constantly.
Pour onto 12" 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", twisting top and securing with twist tie.
Roll bottom of each balloon in candy coating, rocking back and forth across
bottom and 1/3 up sides to form bottom of cup and scalloped edged sides.
Place each on foil lined cookie sheet and refrigerate until set.
3. Place half of chopped raspberries in food processor; process until
smooth. Strain through sieve to remove seeds. 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. Transfer
to medium bowl. Add remaining chopped raspberries; mix well. Refrigerate
until chilled. (Raspberry mixture can be cooled quickly by placing bowl in
larger bowl or pan filled with ice water.
4. To remove balloons from cups, hold opening of one balloon with one hand
and remove twist tie, slowly letting out air; carefully remove the balloon.
Repeat with remaining cups.
5. To serve, place cups on individual serving plates. Gently fold whipped
cream into chilled raspberry mixture; spoon mixture into cups.
Per serving: 258 Calories; 11g Fat (39% calories from fat); 1g Protein; 39g
Carbohydrate; 41mg Cholesterol; 13mg Sodium
Posted to EAT-L Digest 23 Jan 97 by Betsy Burtis <ebburtis@IX.NETCOM.COM>
on Jan 24, 1997.

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