Raspberry and Chocolate Tulips

Submitted by: Tennille Stewart

Serves: 15


1 cup fresh raspberries
1/4 cup sugar substitute (Splenda)
1/4 cup fat-free whipped cream
1 2.1 oz package of phyllo tart shells
1 tbsp grated unsweetened chocolate


1. Combine raspberries and sugar substitute in sauce pan.
2. Cook and stir over medium heat for 3-5 minutes until slightly thickened.
3. Remove from heat and cool.
4. Sppon 1 tsp raspberry mixture into each shell.
5. Top with whipped cream.
7. Sprinkle with chocolate.

46 calories, 3g fat, 1g fibre


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