Raspberry Cream Cups

1 package puff pastry shells (6)
2 pints fresh raspberries (approx 3 1/2 cups)
1/2 cup sugar, divided
1 tablespoon cornstarch
1 package (8 oz) fat free cream cheese, softened
1 teaspoon vanilla
1 cup whipping cream
1/2 cup semi-sweet chocolate chips, optional*
Fresh mint leaves, optional garnish

Bake puff pastry shells according to package directions. Remove caps from shells according to package directions. Set aside to cool.

Place half the raspberries and 1/4 cup sugar in small sauce pan. Heat while stirring until berries mash, become juicy and begin to a boil. Place cornstarch in small bowl; stir in 1 – 1 1/2 tablespoons cold water; stir cornstarch into simmering berries; stir berries until thick, smooth and clear. Cool raspberry sauce by placing pan in a bowl of ice water.

Beat cream cheese with vanilla and 1/4 cup remaining sugar until smooth and creamy. Whip cream until stiff peaks form. Fold cream into cream cheese.

Melt optional chocolate chips until smooth.*

To assemble, drizzle or spread optional melted chocolate over bottom of serving plates.* Place puff pastry shell on chocolate; spoon approximately 2 tablespoons raspberry sauce into pastry shell; spoon approximately 1/3 cup cream cheese over raspberries; garnish with remaining fresh raspberries and a mint leaf.

Great seasonal summer treat for Raspberry Days. Serves 6

Reduced Fat Adjustments: This is a decadent recipe, but very delicious. For a more health conscience recipe follow these suggestions to lower fat/saturated fat and the resulting calories: (1) Eliminate the puff pastry, increase berries to 5 1/2 cups (place berries and cream cheese mixture in a bowl). Result: 280 calories, 13 grams fat, 7 grams saturated fat. (2) To reduce even further – chill/freeze for 30 minutes 1 cup evaporated whole milk, bowl and beaters; sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water, let stand 2 minutes; microwave just until gelatin is dissolved (20-40 seconds on high); cool to room temperature. Begin whipping evaporated milk while gradually pouring gelatin into milk. Whip milk until stiff peaks form (will not be as stiff as whipped cream); fold whipped milk into cream cheese as directed above (serve immediately: Result: 220 calories, 4 1/2 grams fat, 2 1/2 grams saturated fat. – bonus, calcium increases from 10% to 20%.

* Try shaved chocolate as an option. Eliminate melted chocolate chips. Assembly cups according to directions above, garnish top with shaved chocolate.

For nutrition information go to www.UtahDairyCouncil.com

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