Wonton Cup Dessert with Berries and Orange Yogurt

Wonton berry baskets are crispy little cinnamon sugar cups filled with a creamy orange vanilla yogurt and topped with fresh strawberries, blueberries and sliced almonds. They look like tiny fruit tarts, but the shells are simply wonton wrappers baked in a mini muffin pan.

The shells bake in 6 to 7 minutes, the filling stirs together in one bowl, and the recipe makes 24 bite sized baskets. They are perfect for brunch, showers, holidays and summer parties.

The Best Baked Wonton Cups for Dessert (Crispy, Fruity and Light)

This recipe comes from the AHA Healthy Family Meals cookbook, and it is a clever way to get a fruit tart effect without making pastry. Wonton wrappers are thin sheets of dough found in the produce or refrigerated section of most grocery stores. Pressed into a mini muffin pan, sprayed lightly with oil and baked, they turn golden and shatteringly crisp, with pretty pointed tips that make each cup look like a little basket.

A sprinkle of cinnamon sugar before baking gives the shells a sweet, warm flavor like a churro. The filling is plain yogurt stirred with orange juice concentrate, brown sugar and vanilla, so it tastes bright, creamy and gently sweet, almost like an orange creamsicle. Fresh strawberries and blueberries add juicy color, and sliced almonds give every bite a little crunch.

The contrast is what makes these so good: crisp shell, cool and creamy filling, sweet berries and toasty nuts, all in a single bite. They feel special enough for a party but are lighter than most desserts.

The shells can be baked ahead and stored at room temperature, and the filling and fruit keep in the fridge, so it is easy to fill them right before guests arrive. Red strawberries and blueberries make them a natural fit for the Fourth of July, and they are just as welcome on a Mother’s Day brunch table or a baby shower spread.

Why You’ll Love These Wonton Berry Baskets

• Crispy shells in minutes. Wonton wrappers bake into golden cups in just 6 to 7 minutes.
• Bright, creamy filling. Yogurt with orange juice, brown sugar and vanilla tastes like a creamsicle.
• Fresh and colorful. Strawberries and blueberries make them look as good as they taste.
• Party friendly. One batch makes 24 bite sized baskets that are easy to grab.

Ingredients You’ll Need

Here is what goes into these wonton cup desserts and why each one is there. Exact amounts are in the recipe card below.

• Wonton wrappers: Thin squares of dough sold near the tofu or produce in most stores. They bake up crisp and light. Keep the package covered with a damp towel while you work so the wrappers don’t dry out and crack.
• Sugar and cinnamon: Sprinkled over the wrappers before baking. The sugar caramelizes slightly in the oven and the cinnamon adds warmth.
• Plain yogurt: The creamy base of the filling. Regular plain yogurt is soft and spoonable. Greek yogurt will make a thicker, tangier filling that holds its shape well; stir in a spoonful of extra orange juice if it feels too stiff.
• Frozen orange juice concentrate: Thawed, it adds concentrated orange flavor and natural sweetness without thinning the yogurt the way regular juice would.
• Light brown sugar: Sweetens the filling with a soft caramel note that pairs well with the orange.
• Pure vanilla extract: Rounds out the filling and makes it taste like dessert.
• Fresh strawberries: Sliced. Look for bright red, fragrant berries with fresh green tops. Slice them thin so two or three pieces fit neatly on each little basket.
• Fresh blueberries: Choose firm, plump berries with a dusty blue bloom. Rinse and dry them well so they don’t water down the filling.
• Sliced almonds: A little crunch on top. Toasting them in a dry skillet for a few minutes deepens their flavor. Leave them off for a nut free version.
• Olive oil cooking spray: A light coat on the pans and the wrappers helps them crisp and brown evenly and keeps them from sticking.

How to Make Wonton Berry Baskets

1. Heat the oven and prep the pans. Preheat to 400°F. Lightly spray two mini muffin pans with olive oil cooking spray.
2. Shape the baskets. Lightly spray both sides of the wonton wrappers with cooking spray and place one in each muffin cup. Press down gently in the middle so the wrapper molds to the shape of the cup and the tips point out.
3. Add cinnamon sugar. In a small bowl, stir together the sugar and cinnamon and sprinkle it over the wonton wrappers.
4. Bake. Bake for 6 to 7 minutes, until golden brown. Watch closely near the end, since the thin tips can go from golden to dark quickly. Transfer the pans to cooling racks and let the baskets cool for at least 15 minutes before removing them.
5. Make the filling. While the shells cool, stir together the yogurt, orange juice concentrate, brown sugar and vanilla in a medium bowl until smooth.
6. Fill and top. Spoon 1 tablespoon of filling into each cooled basket. Top each with 2 or 3 strawberry slices, 2 or 3 blueberries and 3 or 4 almond slices. Serve right away while the shells are crisp.

Ways to Customize Wonton Berry Baskets

• Change the fruit. Raspberries, diced kiwi, mango or peaches all work well.
• Switch the flavor. Use lemon zest and a little honey in the yogurt instead of orange.
• Swap the topping. Use chopped pistachios or a sprinkle of granola instead of almonds.
• Make it a red, white and blue treat. Use only strawberries and blueberries for a patriotic platter.

Wonton Berry Baskets FAQs

• Where do I find wonton wrappers? Look in the refrigerated produce section near the tofu, or in the Asian foods aisle. Square wrappers give the prettiest pointed tips. Wrap and refrigerate any leftover wrappers for another batch.
• Can I make the shells ahead? Yes. Store baked, cooled shells in an airtight container at room temperature, and fill them just before serving.
• How do I store the filling and fruit? Cover and refrigerate the yogurt mixture, strawberries and blueberries in separate containers, and use them within 3 to 4 days.
• Why did my baskets get soggy? They were likely filled too early. The yogurt softens the shells over time, so fill them right before serving.
• Can I use a regular muffin pan? Mini muffin pans give the classic bite sized shape. In a standard pan the wrappers make shallow cups that need a little more filling.
• Can I use Greek yogurt? Yes. It makes a thicker, tangier filling. Add a splash more orange juice concentrate if it feels too stiff.
• Can I use flavored yogurt? Yes. Vanilla or orange yogurt works, but it is already sweet, so cut back on the brown sugar and taste before filling.
• How long can the filled baskets sit out? Since the filling is made with yogurt, keep them out for no more than 2 hours.

Made these berry baskets? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other cooks, and I love hearing about your fruit swaps.

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