WONTON CUPS WITH BERRIES 'N CREAM
From Kerry Castillo
24 square wonton wrappers
1 tablespoon butter or margarine (melted)
2 tablespoons granulated sugar or splenda
1 8 oz container low-fat strawberry yogurt
1/12 cups thawed, frozen whipped topping (divided)
1 cup raspberries
1/2 cup blueberries or blackberries
2 teaspoons powdered sugar
- Preheat oven to 350 degrees F. Brush one side of each
wonton wrapper with melted butter. Sprinkle evenly with granulated sugar.
Press each wonton sugar side up, into cups of mini-muffin pan. Bake 6-8
minutes or until edges are light golden brown. Remove wontons from to to
cooling rack; cool completely.
- Place yogurt in small bowl; fold in 1 cup of the whipped
topping. Attach a closed star tip to a decorator tube; fill with remaining
- Using a small scoop, scoop yogurt mixture into each
wonton. Top each wonton with raspberries and blueberries. Garnish with
whipped topping; sprinkle with powdered sugar. Serve immediately.
Nutrients per serving (2 wonton cups): Calories 110, (24% from fat), Total
Fat 3 g., Saturated Fat 2 g. Cholesterol 5 mg, Carbohydrate 18g, Protein 2
g., Sodium 110 mg, Fiber 1 g.
Diabetic exchanges per serving (2 wonton cups): 1 starch, 1/2 fat (1 carb)
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