Skip to Content
Menu

Raspberry-Chocolate Cream

  • Save Recipe
  • Prep 5 min
  • Total 5 min
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This three-ingredient dessert showcases fresh fruit, whipped cream and sweet chocolate syrup.
Updated May 9, 2005
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 cup chocolate-flavor syrup
  • 1 pint raspberries (2 cups)

Steps

  • 1
    Divide half of the whipped topping among 4 dessert dishes. Layer each with 1 tablespoon of the syrup and 1/4 cup of the raspberries.
  • 2
    Repeat layering with remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    Some of us say raspberries go best with chocolate, but others may disagree. Go ahead and use your favorite fruit in place of the raspberries!
  • tip 2
    To turn this into a Raspberry Breakfast Parfait, replace frozen whipped topping with vanilla yogurt, use half the amount of chocolate-flavored syrup and include granola in the ingredient layers.

Nutrition

255 Calories, 12 g Total Fat, 2 g Protein, 41 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
110
Total Fat
12 g
Saturated Fat
3 g
Cholesterol
0mg
Sodium
45 mg
Potassium
190 mg
Total Carbohydrate
41 g
Dietary Fiber
6 g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
26%
26%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved