Chilled Raspberry Cream Fruit Soup

1. 1

   Chocolate Cups: Inflate 50 small balloons to approximately 2 inches in circumference (or 25 balloons for trial recipe).

2. 2

   Holding each balloon by the knot, lightly spray with cooking spray, then dip or brush about 1-1/2 oz.

3. 3

   chocolate onto the bottom half of each balloon.

4. 4

   Place, chocolate-side down, on parchment paper-lined sheet pans.

5. 5

   Refrigerate or freeze until set.

6. 6

   Carefully pierce each balloon near the top to deflate.

7. 7

   Peel balloon away from the chocolate.

8. 8

   Raspberry Cream Soup: Blend thawed raspberries, juice, cream cheese and cinnamon in blender until smooth.

9. 9

   Chill.

10. 10

    Pour 1 oz.

11. 11

    Soup into each Chocolate Cup.

12. 12

    Garnish with 1 raspberry.

* Per serving · 4 servings · Values may vary.

No additional tips available.