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Berries and Cream Wonton Cups Recipe

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


  • 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

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.


  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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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