'Low Fat' Fruit and Cream Wonton Cups
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.
How to Make 'Low Fat' Fruit and Cream Wonton Cups
- 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.
- 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.
- 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)