White Chocolate Raspberry Dessert Cups

White Chocolate Raspberry Dessert Cups

Berry-topped white chocolate and almond mini-tarts make a pretty finish to a special meal. These use refrigerated pie dough to save you time.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

8

servings

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4
cup blanched slivered almonds, toasted*
1/4
cup white vanilla baking chips
1
tablespoon butter or margarine
1
tablespoon sugar
1/4
teaspoon almond extract
2
eggs
1/4
cup flaked coconut
1/2
cup fresh or frozen (thawed) raspberries (about 24 raspberries)
Drizzle
1/4
cup white vanilla baking chips
1/2
teaspoon vegetable oil
  1. Heat oven to 350°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); press or roll out dough into 16x8-inch rectangle. Cut into 8 (4-inch) squares. Press 1 square in bottom and up side of each of 8 ungreased regular-size muffin cups.
  2. In food processor with metal blade, place almonds and 1/4 cup white vanilla baking chips. Cover; process using quick on-and-off motions until coarsely chopped. Add butter, sugar, almond extract, eggs and coconut; process until well blended.
  3. Place 2 raspberries in center of each dough-lined muffin cup (reserve remaining berries for garnish). Spoon about 2 tablespoons almond mixture onto raspberries in each.
  4. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups.
  5. In small microwavable bowl, microwave drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle onto cups; top each with 1 raspberry. Serve warm.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
Kitchen Tips
Substitute semisweet chocolate chips for white vanilla baking chips.
Don’t care for coconut? Feel free to omit it in this recipe!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 7g,
    • Trans Fat 1 1/2g),
  • Cholesterol 55mg;
  • Sodium 280mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 1g,
    • Sugars 14g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.