ingredients

• 1 c fresh raspberries
• 2 T Taste OVS Dark Raspberry Balsamic
• 1 t lemon zest
• 2 eggs
• ¼ c sugar
• 1 T Taste OVS Lemon Olive Oil
• 1 c cream cheese, cubed
• 24 mini vanilla wafers

instructions

Preheat oven to 350°. Line miniature muffin tin with cupcake liners. Place one wafer in each liner. In a small saucepan over medium heat, mash raspberries with a wooden spoon. Add balsamic and zest. Bring to a gentle boil, remove from heat, and let cool. In a mixing bowl, beat eggs, sugar, and oil until frothy. Add cream cheese cubes, mixing well between additions until you have a creamy, smooth mixture. Add 1 T of cream cheese mixture to each liner. Then add ½ T of raspberry mixture on top. Using a toothpick, swirl raspberry mixture into cream cheese mixture. Bake for 15-20 minutes until golden on top.