Monday, August 3, 2009

Oh, those summer berries!


I just love wonton wrappers! They are so handy - and these are baked ahead of time, sealed air-tight and good for as long as they need to be.

These little sweeties are perfect party food - can be made ahead and assembled as needed - and are best eaten with your fingers!

(This recipe, as no-sugar-added, is available in my other blog Eating Well...Living Thin. Enjoy!)


Vegetable spray
12 wonton wrappers
One 8-ounce pkg reduced fat cream cheese
1/2 teaspoon vanilla
2 teaspoons lemon juice
1/2 cup sugar
2 cups frozen whipped topping, thawed
1 cup raspberries
1/2 cup blueberries

Preheat oven to 350 degrees. Spray a regular-sized muffin pan with vegetable spray. Place one wonton wrapper in each cup, pressing down gently. Lightly spray wrappers with vegetable spray. Bake for 8-9 minutes or until golden and crispy. Set aside to cool.

In a medium bowl beat together the cream cheese, vanilla, lemon juice, and sugar. Fold in whipped topping. Place 1 tablespoon of filling into each tart shell. Scatter berries on top of filling. Dust with powdered sugar, if desired. Makes 12 servings.


  1. those look gorgeous! and so simple too!

  2. Genius! You make me wanna run to the store just to buy a brick or two of cream cheese to use up all the wonton wrappers. But really, I love the site... my next shopping excursion will be to get all the ingredients for the Pecan Torte.