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'low fat' fruit and cream wonton cups

(7 ratings)
Recipe by
Wendy Rusch
Cameron, WI

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.

(7 ratings)
method Bake

Ingredients For 'low fat' fruit and cream wonton cups

  • 24
    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

How To Make 'low fat' fruit and cream wonton cups

  • 1
    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.
  • 2
    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.
  • 3
    *wonton wrappers can be baked up to a week ahead of time and stored at room temperature in a sealed bag or container.
  • 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)

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