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Category: Fruit Desserts
Prep Time: Cook Time: Total Time:
24 square wonton wrappers
1 tbsp butter, melted
2 tbsp sugar
1 container (8 ounces) low-fat strawberry yogurt
1 1/2 cups thawed, frozen whipped topping, divided
1 cup raspberries
1/2 cup blueberries
2 tsp powdered sugar
Strawberry ice cream topping
Preheat oven to 350 degrees. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of a mini-muffin pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to a cooling rack; cool completely.
Place yogurt in a small bowl; fold in 1 cup of the whipped topping. Attach a closed star tip in a pastry bag; fill with remaining whipped topping. Scoop a small amount of yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately. Drizzle strawberry ice cream topping over dessert plates and place two wonton cups onto each drizzled plate. Yield: 24 wontons
Notes: Unfilled wonton cups can be prepared up to 1 week in advance. Prepare cups as directed and store wontons in a resealable plastic food storage bag or airtight container at room temperature. Prepare filling and fill wonton cups just before serving.
You can use a variety of flavored yogurts and fresh fruit combinations for this recipe.
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* BERRIES AND CREAM WONTON CUPS*
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Category: Fruit Desserts
Prep Time: Cook Time: Total Time:
24 square wonton wrappers
1 tbsp butter, melted
2 tbsp sugar
1 container (8 ounces) low-fat strawberry yogurt
1 1/2 cups thawed, frozen whipped topping, divided
1 cup raspberries
1/2 cup blueberries
2 tsp powdered sugar
Strawberry ice cream topping
Preheat oven to 350 degrees. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of a mini-muffin pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to a cooling rack; cool completely.
Place yogurt in a small bowl; fold in 1 cup of the whipped topping. Attach a closed star tip in a pastry bag; fill with remaining whipped topping. Scoop a small amount of yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately. Drizzle strawberry ice cream topping over dessert plates and place two wonton cups onto each drizzled plate. Yield: 24 wontons
Notes: Unfilled wonton cups can be prepared up to 1 week in advance. Prepare cups as directed and store wontons in a resealable plastic food storage bag or airtight container at room temperature. Prepare filling and fill wonton cups just before serving.
You can use a variety of flavored yogurts and fresh fruit combinations for this recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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