Creamy Fruit Cups

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 12

    • About This Recipe

    “I got this recipe out of a diabetic cookbook published by “Prevention Guide”. Very pretty dish for gatherings. Great comfort food with out the guilt afterwards. Make some ahead of time for lunch at work…makes you feel a little extra special! (will try to add a pic of it soon)”

    Ingredients

  • 24wonton wrappers
  • 1 1/4 cups fresh blueberries (or any combination of berries to total 1 1/2 cups) or 1 1/4 cups raspberries (or any combination of berries to total 1 1/2 cups) or 1 1/4 cupsblackberries( or any combination of berries to total 1 1/2 cups)
  • 8ounceslow-fat vanilla yogurt
  • 1/3 cupstrawberry all-fruit spread

    • Directions

  • Preheat the oven to 350 degrees.
  • Coat a 12-cup muffin pan with cooking spray.
  • Line each cup with a wonton wrapper.
  • Coat each wrapper with cooking spray.
  • Place a second wrapper diagonally on top of each of the first ones, making sure that the points of the wrappers form sides to the cup.
  • Coat the second wrapper with cooking spray.
  • Bake for 10 minutes or until golden brown.
  • Cool on a rack.
  • Remove from the pan.
  • In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread.
  • Gently toss to blend.
  • Evenly divide the yogurt mixture among the cups.
  • Top with the remaining 1/4 cup berries.

    • Reviews

  • “I made these as tiny little fruit cups using my mini-muffin pan and only one wonton per cup.They were a nice addition to my buffet at a breakfast party featuring all finger foods.”

  • “I made this today for a fathers day picnic. Everyone really enjoyed it, I just suggest that you put the yogurt mix in the wontons right before your going to eat, other wise they get really soggy.”

  • “I made these last night when my sweet tooth kicked in. I used strawberries in mine.We really enjoyed them, although I did top each one with a dab of whipped cream before popping into my mouth!Cindy”

  • “These are *gems* for dieters craving sweet and crunchy food! I baked 12 wontons in my mini-muffin pan for 1/2 the recipe of filling. Fresh blueberries and strawberries were the fruits of choice with raspberries appearing in the all-fruit spread. Thanks for posting this keeper!”

  • “I was looking for low fat recipes when I came across this.I didn’t have any won ton wrappers but I had frozen store bought tart shells. Not exactly fat free but all I had. I had frozen blueberries in the freezer that I thawed out I baked the tart shells for about 10 min. I only had strawberry yogurt so I used that. We all enjoyed these very much. I am only giving this 4*s because I changed it so much, but you have a great idea here and I appreciate the recipe. Thanks for posting.”

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