Ugh. By the skin of my teeth again! Sorry for the wait on this one. This was one of those see-what's-in-the-fridge-and-throw-it-together things that ended really nicely! I know, I know... beef and raspberries? Well, don't knock it 'til you've tried it!

---Jenny

CHEESY BEEF &

RASPBERRY PURSES

½ pound ground beef
½ small onion, diced
1 jalapeno, seeded and diced
handful of cilantro, chopped
4 ounces cream cheese
2-3 ounces Greek yogurt
½ cup mozzarella cheese, shredded
1/3 cup fresh raspberries, chopped
wonton wraps

     Brown meat over medium heat. About mid-way through, add onion and jalapeno and stir occasionally to saute. 
     Adjust heat to medium-low, and add cilantro, cream cheese, yogurt, and mozzarella. Allow to soften and stir to combine. Fold in raspberries. 
     Spoon a tablespoon or two onto wonton wrap, gather all four edges together and fold edges together. Place in mini-muffin tin and bake at 400 for 10-15 minutes until edges brown.

Makes about 24.

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