This is an elegant dessert that is not too filling or rich. The fresh raspberries give it a little bite, and the combination of white chocolate and whipped topping make it light and creamy.
12 wonton wrappers
8 oz white chocolate chips
1 tablespoon butter, melted
2 tablespoons sugar
1 1/2 cups fresh raspberries, divided
1/2 cup Cool Whip
1/8 cup white sugar
Brush wonton wrappers with butter and sprinkle with sugar. Press sugar side up into ungreased miniature muffin cups. Bake at 350° for 5 minutes or until lightly browned. Next, drop white chocolate chips into the bottoms of the cups. Return to oven for another 5 minutes or so, until the chocolate is melted. Cool completely.
Place 1/2 cup raspberries in a small bowl and mash slightly. Stir in whipped topping. Spoon into wonton cups. Top with remaining raspberries.