Low Fat Fruit And Cream Wonton Cups Food

WONTON TACO CUPS

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

WONTON FRUIT CUPS

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.

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

'LOW FAT' FRUIT AND CREAM WONTON CUPS

Steps:

• 1. Preheat oven to 350. Using a pastry brush, brush melted butter onto one side of wonton wrapper, sprinkle same side with sugar. Press each wrapper, sugar side up into mini muffin tin. Bake 6-8 minutes or until edges are golden brown. Cool completely on wire racks.
• 2. Whisk together sweetened condensed milk, lemon zest, lemon juice in a medium bowl. Fold in cool whip. Spoon into cooled wonton cups. Top with 2 or 3 fresh berries or 1 fanned strawberry.
• 3. *wonton wrappers can be baked up to a week ahead of time and stored at room temperature in a sealed bag or container.
• 4. *Can dust with powdered sugar if desired. *Can drizzle chocolate or white chocolate or both over tops. *Or a dalop of whipped cream on top is nice! (as shown in photo)

STRAWBERRY WONTON CUPS WITH ORANGE MASCARPONE WHIPPED CREAM

Steps:

• For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
• Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 24-count mini muffin tin with cooking spray. To create the wonton cups make a small fold in the center of each wonton and push it into the muffin cup, leaving a cup empty between each wonton. Bake the cups until the edges are golden, 5 to 6 minutes. Cool the cups while you make the whipped cream.
• For the whipped cream: In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest. Whip until the cream has soft peaks, about 2 minutes.
• To assemble the cups: Drain the berries, reserving the macerating liquid. Place a few berry slices in the bottom of each cup. Fill the cup with a tablespoon of whipped cream and top with additional strawberry slices. Drizzle with the reserved berry juices and serve.

VERY DIET FRIENDLY LOW FAT LOW CAL SUBSTITUTE FOR CREAM

Steps:

• Add all to a blender.
• Blend on cream or liquefy until smooth.
• Use in place of cream in a recipe.