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Berries and Cream Wonton Cups

Feel free to use different flavored yogurt and fruit to make these wonderful little appetizers or desserts. —Heidi Hoskinson, Conifer, Colorado
  • Total Time
    Prep: 20 min. Bake: 10 min. + cooling
  • Makes
    2 dozen


  • 24 wonton wrappers
  • 1 tablespoon butter, melted
  • 2 tablespoons sugar
  • 1-1/2 cups fresh raspberries, divided
  • 1 cup whipped topping
  • 3/4 cup raspberry yogurt
  • 1/2 cup fresh blueberries
  • Optional: Confectioners' sugar and fresh mint


  • Brush wonton wrappers with butter and sprinkle with sugar. Press sugar side up into ungreased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool completely.
  • Place 1/2 cup raspberries in a small bowl; mash slightly. Stir in whipped topping and yogurt. Spoon into wonton cups. Top with blueberries and remaining raspberries. Garnish with confectioners' sugar and mint if desired.
Nutrition Facts
1 each: 52 calories, 1g fat (1g saturated fat), 2mg cholesterol, 53mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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