- 24 Wonton wrappers
- 2 Tbs sugar
- 1/2 tsp cinnamon
- 12 oz plain yogurt
- 1/4 cup frozen orange juice concentrate, thawed
- 2 Tbs light brown sugar
- 1 tsp pure vanilla extract
- 6 oz fresh strawberries, sliced
- 6 oz fresh blueberries
- 2 Tbs sliced almonds
Preheat oven to 400. Lightly spray two mini-muffin pans with olive oil cooking spray.
Lightly spray both sides of wrappers with cooking spray and place a wrapper in each muffin cup. Press down gently in the middle of each wrapper so it molds to the shape of the cup and the tips point out attractively.
In a small bowl, stir together the sugar and cinnamon. Sprinkle over the wonton wrappers.
Bake 6-7 minutes, or until golden brown. Transfer to cooling racks. Let cool for at least 15 minutes before removing baskets from pans.
Meanwhile, in a medium bowl, stir together the yogurt, orange juice, brown sugar, and vanilla. Spoon 1 Tbs mixture into each cooled basket. Arrange 2 or 3 strawberry slices, 2 or 3 blueberries, and 3 or 4 almond slices on top of each.
If you don't need all wonton baskets, store in airtight container at room temperature. Cover and refrigerate yogurt mixture, strawberries, and blueberries in separate container. Use within 4 days.
~ Thanks to AHA Healthy Family Meals cookbook for the fabulous recipe!