January 5, 2011

Berries and Cream Wonton Cups

24 wonton wrappers
1 tablespoon butter, melted
2 tablespoons sugar
1-1/2 cups fresh raspberries, divided
1 cup whipped topping
3/4 cup (6 ounces) raspberry yogurt

Brush wonton wrappers with butter and sprinkle with sugar. Press sugar side up into ungreased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool completely.
Place 1/2 cup raspberries in a small bowl; mash slightly. Stir in whipped topping and yogurt. Spoon into wonton cups. Top with remain raspberries.

No comments: