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Berries and Cream Wonton Cups

 Berries and Cream Wonton Cups
Feel free to use different flavored yogurt and fruit to make these wonderful little appetizers or desserts.—Heidi Hoskinson, Conifer, Colorado
24 ServingsPrep: 20 min. Bake: 10 min. + cooling


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Berries and Cream Wonton Cups (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.