Chilled Raspberry Cream Fruit Soup

• Chocolate Cups
• white chocolate, melted, cooled
• Raspberry Cream Soup
• 1-1/4 qt. frozen raspberries, thawed
• 2 cups apple juice
• PHILADELPHIA Original Cream Cheese, softened
• 1 tsp. ground cinnamon
• 50 each fresh raspberries

1. Chocolate Cups: Inflate 50 small balloons to approximately 2 inches in circumference (or 25 balloons for trial recipe).
2. Holding each balloon by the knot, lightly spray with cooking spray, then dip or brush about 1-1/2 oz.
3. chocolate onto the bottom half of each balloon.
4. Place, chocolate-side down, on parchment paper-lined sheet pans.
5. Refrigerate or freeze until set.
6. Carefully pierce each balloon near the top to deflate.
7. Peel balloon away from the chocolate.
8. Raspberry Cream Soup: Blend thawed raspberries, juice, cream cheese and cinnamon in blender until smooth.
9. Chill.
10. Pour 1 oz.
11. Soup into each Chocolate Cup.
12. Garnish with 1 raspberry.

chocolate, white chocolate, raspberry cream soup, frozen raspberries, apple juice, philadelphia original cream cheese, ground cinnamon, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chilled-raspberry-cream-fruit-soup-168558.aspx (may not work)