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Berries ‘N Cream Wonton Cups

This is a perfect summer, spring light delicious dessert. It is dainty, pretty and oh so cute.

Yet I’m not getting around to posting this until the September. Now when summer is coming to a close and I find myself  yearning for Starbucks Pumpkin Spice Lattes on a Saturday morning, and I’m rocking my favorite Drake sweatshirt in the evenings and on the weekends.

This can be easily adapted to use  whatever fruit is in season. A new twist on apple crisp, perhaps?

These babies looked so impressive. But secretly, they were a cinch to make. Try em out!

Berries N Cream Wonton Cups

Adapted from: Pampered Chef: It’s good for you


  • 24 square wonton wrappers
  • 1 tablespoon butter or margarine melted
  • 2 tablespoons granulated sugar
  • 1 container frozen yogurt
  • 1 1/2 frozen whipped topping
  • 1 cup raspberries
  • 1/2 cup blueberries
  • 2 teaspoons powdered sugar
1. Preheat oven to 350. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugar side up, into cups of Muffin Pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan and let cool.
2. Scoop yogurt into each wonton. Top each with fruit. Garnish with whipped topping and sprinkle with powdered sugar.

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