Prep time: 15 minutes
Bake time: 6-8 minutes
|square wonton wrappers|
tablespoon butter or margarine, melted
tablespoons granulated sugar
container (8 ounces) lowfat strawberry yogurt
cups thawed, frozen whipped topping, divided
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 Mini-Muffin Pan (or just a regular 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.
- 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.