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Desserts

White Chocolate Lace Cups

White Chocolate Lace Cups recipe
photo by:kraft
This looks so pretty and is easy to make. I like the fact that you can make it as "guiltless" as you wish, except for the chocolate.
posted by
sassy1lady
on 1/16/2008
time
prep:
15 min
total:
15 min
servings
total:
2 servings
Magazine Acquisition

What You Need

2
oz.  BAKER'S White Chocolate
2
tsp.  grated orange zest
1/4
cup  thawed COOL WHIP Whipped Topping
1/4
cup  raspberries

Make It

LINE each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.

DRIZZLE chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently zest off and discard foil.

STIR orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.

Kraft Kitchens Tips

Best of Season
Prepare as directed, using 1/4 cup mixed fresh berries, such as raspberries, sliced strawberries and blueberries.
Make Ahead
Unfilled chocolate cups can be stored in the freezer for up to 3 months. Remove from freezer and fill as directed just before serving.
Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping and/or BAKER'S Semi-Sweet Baking Chocolate.
K:44213v2 :64942
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