1. Melt candy coating in small saucepan over low heat, stirring constantly. Pour onto 12" square of foil. Cool until lukewarm but still melted.

2. Meanwhile line cookie sheet with foil. Thoroughly wash and dry balloons. Inflate each balloon to 3 1/2", twisting top and securing with twist tie. Roll bottom of each balloon in candy coating, rocking back and forth across bottom and 1/3 up sides to form bottom of cup and scalloped edged sides. Place each on foil lined cookie sheet and refrigerate until set.

3. Place half of chopped raspberries in food processor; process until smooth. Strain through sieve to remove seeds. In small saucepan, combine sugar and cornstarch, mix well. Add raspberry puree. Bring to a boil over medium heat, stirring constantly until thickened. Boil 1 minute. Transfer to medium bowl. Add remaining chopped raspberries; mix well. Refrigerate until chilled. (Raspberry mixture can be cooled quickly by placing bowl in larger bowl or pan filled with ice water.

4. To remove balloons from cups, hold opening of one balloon with one hand and remove twist tie, slowly letting out air; carefully remove the balloon. Repeat with remaining cups.

5. To serve, place cups on individual serving plates. Gently fold whipped cream into chilled raspberry mixture; spoon mixture into cups.

Per serving: 258 Calories; 11g Fat (39% calories from fat); 1g Protein; 39g Carbohydrate; 41mg Cholesterol; 13mg Sodium