Raspberry Lemon Cupid Cups

OSF Registered Dietician Ashely Simper

Peoria -

WMBD Morning Show

Ashley Simper, MS, RD, LDN

Community/Outpatient Dietitian

Central Illinois Academy of Nutrition and Dietetics Media Spokesperson

Michelle Burington, Dietetic Intern

OSF Saint Francis Medical Center

 

Raspberry Lemon Cupid Cups

 A decadent, yet refreshing frozen treat for Valentine’s Day

that will put you under Cupid’s spell!
 


Ingredients


Crust

2 Tablespoons trans-fat free margarine,

melted

2/3 cup graham cracker crumbs

½ Tablespoon Splenda® brown sugar blend

1 Tablespoon skim milk

 

Filling

1 – 8 ounce tub light whipped topping

1 – 1 ounce package sugar-free cheesecake pudding mix, unprepared

2 – 5.3 ounce containers raspberry 100 calorie Greek yogurt

1 teaspoon fresh lemon zest

1 cup frozen raspberries

 

Topping/Garnish

Fresh raspberries and lemon zest


Directions

  1. Preheat oven to 350 degrees Fahrenheit.  Prepare muffin tin by placing a cupcake liner in each cup.
  2. In a medium bowl, combine melted margarine, graham cracker crumbs, Splenda® brown sugar blend, and skim milk.
  3. Divide mixture evenly among the cupcake liners and press firmly into the bottoms to form a crust.
  4. Bake for 5 minutes, until golden brown. Let cool on a wire rack before adding the filling.
  5. In a large bowl, add light whipped topping, pudding mix, Greek yogurt, and lemon zest.
  6. Mix with hand mixer for 2-3 minutes, or until smooth; then fold in the frozen raspberries.
  7. Divide the mixture among the baked crusts using a spoon or ice cream scoop.
  8. Place in the freezer for a minimum of 1 hour.
  9. Top with fresh raspberries and lemon zest when ready to serve.

 

Serves 12

 

Nutrition Information

Per 1 cupid cup

Calories:  110

Total Fat:  3.5 g

    Saturated Fat:  3 g

Sodium:  180 mg

Total Carbohydrate:  14 g

    Dietary Fiber:  0.5 g

    Sugars:  6 g

Protein:  3 g


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