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Fruit: Berries 'N Cream Wonton Cups




Source of Recipe


The Pampered Chef


Recipe Introduction


"These dainty desserts will be sensational at bridal showers or dinner parties."


List of Ingredients




24 square wonton wrappers
1 tablespoon butter or margarine, melted
2 tablespoons granulated 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 teaspoons powdered sugar


Recipe



1. Preheat oven to 350°F. Using Pastry Brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar using Flour/Sugar Shaker. Press each wonton, sugared side up, into cups of Deluxe Mini-Muffin Pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to Stackable Cooling Rack; cool completely.

2. Place yogurt in Small Batter Bowl; fold in 1 cup of the whipped topping. Attach closed star tip to Easy Accent® Decorator; fill with remaining whipped topping.

3. Using Small Scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

Yield: 24 wontons

Nutrients per serving: (2 wonton cups): Calories 110 (24% from fat), Total Fat 3 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 18 g, Protein 2 g, Sodium 110 mg, Fiber 1 g

Cook’s Tips: For a special touch, add 1/8 teaspoon Pantry Korintje Cinnamon to the granulated sugar; mix well. Sprinkle evenly over buttered wonton squares before baking.

For an elegant presentation, drizzle fat-free strawberry ice cream topping over dessert plates and place two wonton cups onto each drizzled plate.

Unfilled wonton cups can be prepared up to 1 week in advance. Prepare cups as directed in Step 1. 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 — use your imagination!