 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. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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