Berries and Cream Wonton Cups Recipe

Publisher Photo

Berries and Cream Wonton Cups Recipe

Be the first to add a review
Publisher Photo
Feel free to use different flavored yogurt and fruit to make these wonderful little appetizers or desserts.—Heidi Hoskinson, Conifer, Colorado
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

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

Nutritional Facts

1 each: 52 calories, 1g fat (1g saturated fat), 2mg cholesterol, 53mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Berries and Cream Wonton Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p216

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBerries and Cream Wonton Cups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review