Berries ‘N Cream Wonton Cups

I made the wonton cups last night and then filled them this morning for my friend Anne’s daughter’s bridal shower today.  These are so easy (don’t let the wonton wrappers scare you) and so yummy and also low fat, low cholesterol and low calorie (2 wonton cups = 110 calories, 3 grams of fat and 5 mg cholesterol).  They are from the Pampered Chef cookbook, “It’s Good For You”.

24 square wonton wrappers (you can find these in the produce section of the grocery store, they come in packs of around 50 so you can easily double this recipe if desired and if not, you can just throw the leftover wrappers in the freezer for future use)

1 tablespoon butter or margarine, melted

2 tablespoons sugar

1 (8 0z) container low fat strawberry yogurt

1 1/2 cups Cool Whip, thawed and divided

1 cup raspberries

1/2 cup blueberries

2 teaspoons powdered sugar

1.  Preheat oven to 350.  Using pastry brush, lightly brush one side of each wonton wrapper with melted butter and then sprinkle with sugar.  Press each wonton, sugared side up, into cups of Mini Muffin Pan (you can use your mini tart shaper if you have one, fingers work too).  Bake 6 – 8 minutes or until edges are light golden brown.  Remove wontons from pan to cooling rack and cool completely.

2.  Place yogurt in small bowl and fold in 1 cup of Cool Whip.  Attach closed star tip to Easy Accent Decorator and fill with remaining Cool Whip.

3.  Using small scoop, scoop yogurt mixture into each cup.  Top each with 1 raspberry and 2 blueberries.  Garnish with Cool Whip and powdered sugar if desired.

TIPS:

You can also add 1/8 teaspoon cinnamon to sugar before sprinkling on cups prior to baking for another layer of taste.

Unfilled wonton cups can be prepared up to a week in advance of using/filling.  Just store tightly covered and keep at room temperature.

You can also change this recipe around by using any flavor of yogurt and any combination of fresh fruit.

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