Raspberry Cups
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 15 servings
- Difficulty: 3 (1 - 5)
-
Allergens: Gluten
- Categories: Desserts Desserts in Cups
Light and fruity raspberry cups with a crunchy cookie base, creamy raspberry yoghurt filling, and a vibrant raspberry topping. A perfect dessert for berry lovers.
Instructions
- Chill the canned coconut milk overnight to separate the cream.
- Crush the Oreo cookies (use chocolate gluten free cookies if you want) into fine crumbs and spoon them into the bottom of each cup.
- In a saucepan, combine raspberry yoghurt, the separated coconut cream, and raspberry jam. Warm it up gently without boiling.
- Prepare 1 package of agar according to the instructions, then gradually mix it into the yoghurt mixture.
- Pour the yoghurt mixture into the cups, over the cookie base, and set aside to firm up for about an hour.
- Cook the raspberries with sugar until they release their juice, then puree them.
- Prepare the second package of agar and mix it with the raspberry puree.
- Pour the raspberry topping over the set yoghurt mixture in the cups, then refrigerate for 30 minutes.
- Whip the vegan cream and pipe it on top of the raspberry cups. Decorate with fresh raspberries or toppings of your choice.
Nutrition Facts
15 Servings per container
Serving Size 1 servings (100 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 12 g
15%
Saturated Fat 8 g
40%
Cholesterol 0 mg
0%
Sodium 50 mg
2%
Total Carbohydrate 25 g
9%
Dietary Fiber 2 g
8%
Total Sugars 15 g
30%
Protein 3 g
6%
Vitamin D 0 mcg
0%
Calcium 10 % DV
1%
Iron 10 % DV
56%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically