Berries 'N Cream Wonton Cups

24 square wonton wrappers
1 tablespoon butter or margarine, melted
2 tablespoons granulated sugar
1 container (8 ounces) low-fat strawberry yogurt
11/2 cups thawed, frozen whipped topping, divided
1 cup raspberries
1/2 cup blueberries
2 teaspoons powdered sugar

Preheat oven to 350°F. Using Pastry Brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar using Flour/Sugar Shaker. Press each wonton, sugared side up, into cups of Deluxe Mini-Muffin Pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to Stackable Cooling Rack; cool completely.Place yogurt in Small Batter Bowl; fold in 1 cup of the whipped topping. Attach closed star tip to Easy Accent® Decorator; fill with remaining whipped topping. Using Small Scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

Yield: 24 wontons

Nutrients per serving: (2 wonton cups): Calories 110 (24% from fat), Total Fat 3 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 18 g, Protein 2 g, Sodium 110 mg, Fiber 1 g

Cook’s Tips: For a special touch, add 1/8 teaspoon Pantry Korintje Cinnamon to the granulated sugar; mix well. Sprinkle evenly over buttered wonton squares before baking.

For an elegant presentation, drizzle fat-free strawberry ice cream topping over dessert plates and place two wonton cups onto each drizzled plate. Unfilled wonton cups can be prepared up to 1 week in advance. Prepare cups as directed in Step 1. Store wontons in a resealable plastic food storage bag or airtight container at room temperature. Prepare filling and fill wonton cups just before serving.

You can use a variety of flavored yogurts and fresh fruit combinations for this recipe - use your imagination!

Pampered Chef