Raspberry Lemon Cupid Cups

A decadent, yet refreshing frozen treat for Valentine’s Day that will put you under Cupid’s spell!

Ingredients

CrustCupid Cups.jpg

  • 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.

Nutrition Information

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