Berries ’N Cream Wonton Cups

*These look so fancy but are way easy! My friends always ask me about this, and it's almost too good of a "secret family recipe" to give it up! I made these at Jensa's baby blessing for Ava... and they are great for memorial day or 4th of july because of the red white and blue!!!

Prep time: 15 minutes
Bake time: 6-8 minutes


square wonton wrappers
tablespoon butter or margarine, melted
tablespoons granulated sugar
container (8 ounces) lowfat strawberry yogurt
cups thawed, frozen whipped topping, divided
cup raspberries
cup blueberries
teaspoons powdered sugar
  1. Preheat oven to 350°F. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Mini-Muffin Pan (or just a regular muffin pan). Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to cooling rack; cool completely.

  2. Place yogurt in medium bowl; fold in 1 cup of the 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
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