• 2 squares white chocolate
  • 2 tsp. grated orange zest
  • 1/4 cup thawed whipped topping
  • 1/4 cup fresh Ontario raspberries



  • Line two muffin cups from a medium muffin tin with piece of foil; freeze 5 min.
  • Microwave the chocolate in small microwaveable bowl on medium power 1-1/2 min.; stir until chocolate is completely melted. Drizzle with spoon onto bottoms and up sides of prepared cups. Freeze an additional 5 min. or until chocolate is firm. Carefully remove cups from pan; gently peel off and discard foil.
  • Stir together the orange peel into whipped topping; spoon evenly into chocolate cups. Top evenly with raspberries.