Raspberry Dessert Cups

These Raspberry Dessert Cups fill crisp phyllo shells with a lemon stabilized whipped cream and crown each one with a fresh raspberry, a 10 minute no bake bite that feeds a crowd.

Course Appetizer, Dessert

Cuisine American

Keyword Raspberry Dessert Cups

Prep Time 10

Total Time 10

Servings servings

Calories 43kcal

Author Jason Decker

Ingredients

Lemon Stabilized Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon lemon extract
1 1/2 teaspoon cornstarch
1 teaspoon vanilla bean paste or vanilla extract

Assembly

30 phyllo cups
30 fresh raspberries
30 small mint leaves optional

Instructions

Lemon Stabilized Whipped Cream

Add cream to a medium-sized bowl. Using an electric hand mixer or by hand, whisk the cream until it forms soft peaks. Add the remaining ingredients, whip until medium to stiff peaks form. Do not overmix or you will end up with lemon butter.

Assembly

Fill phyllo cups with the whipped cream. Top with a raspberry and mint leaf, optional. Serve immediately or place in the fridge up to one hour before serving.

Nutrition