Raspberry Dream Cups

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prep time

15 min

total time

2 hr 15 min

makes

12 servings, 1 dessert cup (68 g) each

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photo by:

kraft

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What You Need

1/3 cup Honey Maid Graham Crumbs

2/3 cup boiling water

1 pkg. (10 g) Jell-O No Sugar Added Raspberry Jelly Powder

1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese Product

1 cup low-fat cottage cheese

Zest and 2 Tbsp. juice from 1 lime, divided

1 cup thawed Cool Whip Light Whipped Topping

1 cup fresh raspberries

Make It

SPRINKLE graham crumbs onto bottoms of 12 paper-lined muffin cups. Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cream cheese product, cottage cheese and lime juice; blend well. Pour into large bowl. Whisk in Cool Whip.

SPOON into prepared muffin cups. Refrigerate 2 hours or until firm.

REMOVE paper liners from desserts before serving. Top desserts with berries and zest.

kraft kitchens tips

For more simply stunning dessert recipes, visit www.dessertcentre.ca.

Variation

Prepare dessert as directed, substituting 9-inch springform pan sprayed with cooking spray for the lined muffin cups.

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rating

After making the mix it tasted to salty so i added 1/3 cup of sugar and just whisked it. My advice would be to mix the sugar while blending to make it nice and smooth. Good recipe just needs abit of adjustments.
posted by okhughes | on 8/3/2012

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I added a cup of thawed raspberries and it turned out amazing! It was very light and fluffy and very flavourful. My office co-workers loved it. I made the 9 inch pan version and it turned out better than I expected. I'll definately make it again
posted by Pauline43 | on 6/24/2011

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Tasted like salty raspberry cream cheese...would not make again
posted by mitchily | on 6/6/2011

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Awesome dessert that doesn't require use of the oven. Would like to try it using strawberry jello mix as well as others to mix it up.
posted by cherieblossum | on 5/22/2011

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I really liked it! It was light and low in calories and fat. A great substitute for higher calorie and carb cheesecakes.
posted by ellins | on 10/9/2010

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I have made these many many times and everyone loved them. I do find the raspberry to be the best flavour to use. I find you have to let them set for awhile so the crust will stay together. The pkg. of jello I use is the sugar free raspberry, and it says it is 10.1 g and is four serving size. This is the only size I have ever seen sugar free jello in. I don't know if this helps
posted by kjubejude | on 8/22/2010

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I made these over the weekend for a dinner party and they were a hit! I was worried at first because my blender isn't the best but everything worked out well! They tasted great! I am looking forward to trying different flavours and adding berries next time!
posted by a cook | on 7/19/2010

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The flavor was good, hovewer the directions were not very good. Next time I will cool jello first and then pour it over cream cheese mixture. Then cool this mixture again slightly and then mix with the cool whip.
posted by pyasta | on 7/3/2010

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Here are my changes to this recipe: I used light strawberry cheese spread instead of the plain one. I used light ricotta cheese instead of cottage cheese and I put in 1 cup of raspberries (leaving twelve for decorations)in the blender with the other ingredients. The recipe calls for 1 cup of raspberries but then it only asks you to use 12 for decoration,so I'm thinking it might be a mistake in the recipe. These dream cups turned out excellently! Everyone loved them. I will surely do them again but with the above changes. Thanks for the recipe. next time I will try it out with strawberries too.
posted by annabaldi | on 6/27/2010

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This recipe had no flavour which was surprising considering the ingredients. I was very disappointed with it and would not make it again.
posted by a cook | on 6/10/2010