Berries N Cream Wonton Cups
24 wonton square wrappers
1 T butter, melted
2 T granulated sugar
1 container (8oz) low fat strawberry yogurt
1 1/2 C thawed Cool Whip topping, divided
1 C raspberried
1/2 C blueberries
2 t powdered sugar
Preheat oven to 350 degrees. Using a pastry brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugar side up, into a mini muffin pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan and cool completely.
Place yogurt in a 1 quart bowl. Fold in 1 C Cool Whip. Using a small cookie scoop (if you have one), place one scoop yogurt mixture in each wonton cup. Top each wonton with one raspberry and 2 blueberries. Garnish with more Cool Whip, sprinkle with powdered sugar.
This is great because you have both boy and girl colors and while it isn't chocolate, it is a wonderful alternative treat.