Berries 'N Cream Wonton Cups
Contributed by: NAPSA
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Prep time: 15 minutes - Bake time: 6-8 minutes
- 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. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. 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 cooling rack; cool completely.
Place yogurt in medium bowl; fold in 1 cup of the whipped topping. Attach closed star tip to Easy Accent(r) 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.
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