Raspberry Vanilla Cups

Directions

Note: Wash hands with soap and water.
1. Place frozen yogurt in a bowl, let sit on counter for 1 hour or until melted.
2. Cover a 6-cup jumbo muffin tin with a kitchen towel. Nestle the plastic cups in each of the holes, tilting them on an angle. The kitchen towel should help keep them in place. Place ? cup of the melted frozen yogurt into each cup, place in the freezer for 1 hour or until firm.
3. Place raspberry sorbet in a bowl, let sit on counter for 1 hour or until melted. Once frozen yogurt has refrozen, stand cups upright and fill each with ? cup of the melted sorbet. Place in the freezer for 1 hour or until firm. When ready to serve, fill a deep bowl with hot water. Dip each cup, one at a time, into the hot water for 15 to 20 seconds. Invert onto a plate on top of a dollop of whipped cream, may need to tap the cup to release.
4. Top with some additional whipped cream, a drizzling of chocolate syrup and lime peel and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!