Creamy Fruit Cups

Leona's Note:

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)

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 12

• 24 wonton wrappers
• 1 ¼ cups fresh blueberries (or any combination of berries to total 1 1/2 cups) or 1 ¼ cups raspberries (or any combination of berries to total 1 1/2 cups) or 1 ¼ cups blackberries (or any combination of berries to total 1 1/2 cups)
• 8 ounces low-fat vanilla yogurt
• 1⁄3; cup strawberry all-fruit spread

Directions:

1. Preheat the oven to 350 degrees.
2. Coat a 12-cup muffin pan with cooking spray.
3. Line each cup with a wonton wrapper.
4. Coat each wrapper with cooking spray.
5. 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.
6. Coat the second wrapper with cooking spray.
7. Bake for 10 minutes or until golden brown.
8. Cool on a rack.
9. Remove from the pan.
10. In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread.
11. Gently toss to blend.
12. Evenly divide the yogurt mixture among the cups.
13. Top with the remaining 1/4 cup berries.

Reviews

[ms_bold]

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.

[Chef #770549]

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.

[Chef #730763]

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