'Low Fat' Fruit and Cream Wonton Cups

Wendy Rusch


These are so good and light and refreshing and nice to have for dessert after a big meal.
Low fat and yummy!!! People who have had them love them and when I tell them they are low fat, they don't believe me.
This photo is the orginal photo that goes with the recipe, from pampered chef. I don't use the pink yogurt filling they used, but sure you could look it up if you wanted to try it. I just use a lemon filling that I also use as a pie filling in a grahm cracker crust.

pinch tips: How to Core and Slice an Apple





wonton wrappers
1 Tbsp
butter, melted
2 Tbsp
2 c
fresh berries
1 - 14 oz
low fat sweetened condensed milk
1 - 8 oz
container of light cool whip
1 Tbsp
lemon zest, grated
1/4 c
lemon juice

Directions Step-By-Step

Preheat oven to 350. Using a pastry brush, brush melted butter onto one side of wonton wrapper, sprinkle same side with sugar. Press each wrapper, sugar side up into mini muffin tin. Bake 6-8 minutes or until edges are golden brown. Cool completely on wire racks.
Whisk together sweetened condensed milk, lemon zest, lemon juice in a medium bowl. Fold in cool whip. Spoon into cooled wonton cups. Top with 2 or 3 fresh berries or 1 fanned strawberry.
*wonton wrappers can be baked up to a week ahead of time and stored at room temperature in a sealed bag or container.
*Can dust with powdered sugar if desired.
*Can drizzle chocolate or white chocolate or both over tops.
*Or a dalop of whipped cream on top is nice! (as shown in photo)

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy