'low fat' fruit and cream wonton cups
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.
prep time
cook time
method
Bake
yield
Ingredients
- 24 - wonton wrappers
- 1 tablespoon butter, melted
- 2 tablespoons sugar
- 2 cups fresh berries
- 1 - 14 ounces low fat sweetened condensed milk
- 1 - 8 ounces container of light cool whip
- 1 tablespoon lemon zest, grated
- 1/4 cup lemon juice
How To Make 'low fat' fruit and cream wonton cups
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Step 1Preheat 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.
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Step 2Whisk 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.
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Step 3*wonton wrappers can be baked up to a week ahead of time and stored at room temperature in a sealed bag or container.
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Step 4*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)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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