4tsp. powdered sugarsometimes called confectioners sugar
15fresh raspberries
Instructions
If frozen, thaw the shells at room temperature for 10 minutes. Preheat the oven to 350 degrees.
Remove the shells from the package and place them on a baking sheet. Bake for 5 minutes until crisp, and allow them to cool for a few minutes. (Baking the shells isn’t strictly necessary but it makes them extra crispy.)
Meanwhile, whisk together the yogurt, cream cheese, and sugar. Put a spoonful (about 2 tsp.) of the mixture in the bottom of each shell, and top it with 1 raspberry. Serve immediately or refrigerate for up to 24 hours (the shells will get soggy, so they are best eaten immediately).
Notes
Nutritional Information per Serving (% based upon Daily Values): Calories 40, Total Fat 2g, 3.5%, Saturated Fat 0.5g, 3.5%, Cholesterol 4mg, 1.5%, Sodium 34.5mg, 1.44%, Carbohydrate 3.5g, 1%, Dietary Fiber 0g, 0%, Sugar 1.5g, Protein 1.5gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!