Home > Recipes > Berries and Cream Wonton Cups

Berries and Cream Wonton Cups Recipe

Feel free to use different flavored yogurt and fruit to make these wonderful little appetizers or desserts.—Heidi Hoskinson, Conifer, Colorado

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Berries and Cream Wonton Cups Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Berries and Cream Wonton Cups Recipe

Prep: 20 min. Bake: 10 min. + cooling

Yield: 24 Servings

20 10 30

Ingredients

24 wonton wrappers
1 tablespoon butter, melted
2 tablespoons sugar
1-1/2 cups fresh raspberries, divided
1 cup whipped topping
3/4 cup (6 ounces) raspberry yogurt
1/2 cup fresh blueberries
Confectioners' sugar and fresh mint, optional

Directions

Brush wonton wrappers with butter and sprinkle with sugar. Press sugar side up into ungreased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool completely.
Place 1/2 cup raspberries in a small bowl; mash slightly. Stir in whipped topping and yogurt. Spoon into wonton cups. Top with blueberries and remaining raspberries. Garnish with confectioners' sugar and mint if desired. Yield: 2 dozen.

Nutritional Facts 1 wonton cup (calculated without optional ingredients) equals 52 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 53 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Berries and Cream Wonton Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p216