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Raspberry Tulip Cups

Tulip Shells
24 Wonton Skins
2 Tbsp. Butter, melted
2 Tbsp. White Sugar

Press wonton wrappers firmly into mini muffin tins to form a flower shape. Brush insides with butter, sprinkle with sugar. Bake at 300 degrees on lowest oven rack for 15 to 20 minutes, or until golden and crispy. Remove from tins and cool on wire rack.

Filling
2 Cups Fresh or Frozen Raspberries
1/4 Cup Watkins Vanilla Dessert Mix
1/3 Cup White Sugar
1/4 Cup Water
3/4 Cup Lowfat Milk
1 Envelope Unflavored Gelatin
1 1/2 teas. Watkins Raspberry Extract
1/2 teas. Watkins Vanilla
1 Cup Reduced-Calorie Sour Cream

Puree berries, then strain through a fine mesh sieve or cheesecloth, discarding seeds; set aside in saucepan, combine next four ingredients; mix well. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and sprinkle gelatin over top; stir well. Add raspberry puree and Extracts. Chill until consistency of thick egg whites; fold in sour cream. Fill tulip cups; chill until firm.

Topping
1/2 Cup Sweetened Whipped Topping
1/4 teas. Watkins White Vanilla
Garnish with fresh raspberries and mint leaves.

Combine whipped topping and White Vanilla. Place a small dollop onto each tulip cup and garnish with raspberries and mint leaves. Makes 24 cups.

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