'low fat' fruit and cream wonton cups
(7 ratings)
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
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24wonton wrappers
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1 Tbspbutter, melted
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2 Tbspsugar
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2 cfresh berries
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1 - 14 ozlow fat sweetened condensed milk
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1 - 8 ozcontainer of light cool whip
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1 Tbsplemon zest, grated
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1/4 clemon juice
How To Make 'low fat' fruit and cream wonton cups
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for 'Low Fat' Fruit and Cream Wonton Cups:
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