Low Fat Fruit And Cream Wonton Cups Recipes

CRISPY BAKED WONTON CUPS

Crispy Baked Wonton Cups image

Crispy wonton cups can be used to make a variety of different sweet and savory appetizers, desserts and snacks. Make them ahead of time and fill just before serving.

Provided by Atta Girl Amy

Number Of Ingredients 1

Ingredients

12 wonton wrappers

Steps:

Preheat oven to 350 degrees.
Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
Bake wonton cups for 10-12 minutes until light golden brown.
Allow wonton cups to cool and remove from the muffin pan.
When ready to serve, fill each baked wonton shell with the toppings.

Nutrition Facts : Calories 22 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 43 mg, Fiber 1 g, ServingSize 1 serving

WON TON WRAPPER APPETIZERS

Won Ton Wrapper Appetizers image

Cheesy sausage-based filling in little cups made from baked won ton wrappers. The baked cups and filling may be prepared a day or two in advance (store covered in the refrigerator) and assembled shortly before serving.

Provided by KIM NIEDERREITHER

Categories Appetizers and Snacks Cheese

Time 35m

Yield 60

Number Of Ingredients 6

Ingredients

1 (16 ounce) package wonton wrappers
1 pound sausage
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
½ cup chopped black olives, drained
1 cup Ranch-style salad dressing

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 4.7 g, Cholesterol 11 mg, Fat 6.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 166.2 mg, Sugar 0.2 g

WONTON FRUIT CUPS

Wonton Fruit Cups image

This was inspired by Creamy Fruit Cups (recipe #15419). I could only find fresh red grapes in my small town and had to improvise with other ingredients. I was pleased with the final result. I served these as part of buffet of finger foods at a breakfast party, but they could easily be a light dessert or part of an afternoon luncheon.

Provided by Ms B.

Categories Breakfast

Time 30m

Yield 24 serving(s)

Number Of Ingredients 5

Ingredients

24 wonton wrappers
1 1/4 cups red grapes, cut in half
4 -6 ounces low-fat vanilla yogurt
24 mandarin orange segments
mint leaf (to garnish) (optional)

Steps:

Preheat oven to 350 degrees.
Spray mini muffin pan with cooking spray.
Place a wonton wrapper in each muffin cup. Be careful to make sure that the edges of the wrapper do not fold back into the cup.
Bake for 10 minutes, or until golden brown.
Remove from muffin pan and cool completely.
Combine grapes and yogurt.
(Can be prepared to this point for later assembly.).
To assemble fruit cups, spoon some grape mixture into each wonton cup.
Top with a mandarin orange segment.
Garnish with mint leaves, if desired.

Nutrition Facts : Calories 35.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 47.5, Carbohydrate 7.6, Fiber 0.4, Sugar 2.5, Protein 1

WONTON YOGURT FRUIT CUPS RECIPE - (4/5)

Wonton Yogurt Fruit Cups Recipe - (4/5) image

Provided by davidv

Number Of Ingredients 8

Ingredients

Ingredients:
24 wonton wraps (12-oz. package), Nasoya brand or similar
1 Tbsp. melted butter (or butter-flavored spray) for brushing
1-1/2 cups fat-free vanilla yogurt
1 jar (8 oz.) sugar-free strawberry fruit spread (reserving 2 Tbsp. for glaze)
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries

Steps:

Directions: Brush first wonton wrapper with a little butter and nestle it down into one of the cups of a 12-cup muffin pan. Brush second wonton wrapper with butter and place diagonally on top of first one. Repeat to fill muffin cups. Transfer muffin pan to the oven and bake until golden brown and crisp, about 6 minutes. Cool. Fold the fruit spread into the yogurt and combine. Spoon approximately 2 Tbsp. of yogurt/fruit mixture into each wonton cup. Top with a combination of berries. Warm 2 Tbsp. of fruit spread in the microwave for 10 seconds. With a pastry brush, brush glaze over the fresh fruit.