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Fruits 'N Cream Wonton Cups
Prep time: fifteen minutes
Make time: 6-8 minutes
24 square wonton wrappers
1 tablespoon but-ter or margarine, melted
2 tablespoons granulated sugar
1 package (8 ounces) low-fat strawberry yogurt
11/2 cups thawed, frozen whipped topping, split
1 cup raspberries
1/2 glass blueberries
2 teaspoons powdered sugar
1. Preheat oven to 350F. Brush one side of every wonton wrapper with melted but-ter. Sprinkle wontons evenly with sugar. Media each wonton, sugared side up, in-to cups of Deluxe Mini-Muffin Pan. Cook 6-8 minutes or until edges are light golden brown. Remove wontons from pot to cooling rack; cool com-pletely.
2. Place yogurt in moderate bowl; collapse in 1 cup of the whipped topping. Fix closed star suggestion to Easy Accent Decorator; complete with remaining whipped topping.
3. Using small scoop, scoop yogurt mixture in to each wonton. Top each wonton with two blueberries and one raspberry. Garnish with whipped topping; sprinkle with powdered sugar. Serve instantly.
Yield: 24 wontons.
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