White Chocolate Raspberry Crunchettes
Ready In: 10 mins
Serves: 5
Yields: 15 crunchettes
Ingredients
- 15 miniature phyllo cups, frozen
- 3 tablespoons white chocolate chips, chopped
- 15 raspberries
Directions
- Preheat oven to 350 degrees.
- Place shells on a baking sheet. Evenly distribute chopped white chocolate chips among the shells.
- Bake until chocolate chips have softened, about 5 minutes.
- Immediately press a raspberry into the center of each shell. Mmmm!
- 1/5th of recipe (3 crunchettes): 86 calories, 3.5g fat, 33mg sodium, 12.5g carbs, 0.5g fiber, 5.5g sugars, 1.5g protein.
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