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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (39g) Recipe makes 12 servings The following items or measurements are not included below: strawberry all-fruit spread |
||
| Calories 62 | ||
| Calories from Fat 3 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 97mg | 4% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 12.6g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 2.6g | ||
| Protein 2.1g | 4% | |
Ingredients
- 24 wonton wrappers
- 1 1/4 cups fresh blueberries or raspberries or 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.
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- Preparation > Time to Make > < 30 mins
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- Dietary > Diabetic
Featured Reviews for This Recipe
From: Chef #770549
On Jun 15, 2008
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.
From: Chef #730763
On May 9, 2008
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
From: SusieQusie
On Aug 3, 2007
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!
From: ms_bold
On Jan 27, 2006
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.
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