Best Crisp Wontons With Strawberries And Yogurt Recipes

CRISP WONTONS WITH STRAWBERRY YOGURT

Crisp Wontons with Strawberry Yogurt image

Sweet, crispy wonton wrappers topped with yogurt and fruit make a light dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

12 wonton wrappers
2 teaspoons butter, melted
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 container (6 oz) Yoplait® Light Fat Free strawberry shortcake yogurt
1/2 cup sliced strawberries
1/2 cup semisweet chocolate chips, if desired

Steps:

Heat oven to 400°F. Place wonton wrappers on cookie sheet. Brush with melted butter. Mix sugar and cinnamon; sprinkle over wontons. Bake 4 to 6 minutes or until golden brown and crisp.
To serve, place 1 wonton on each of 6 plates. Spoon about 2 tablespoons yogurt on each wonton; top with about 1 tablespoon strawberries. Top with second wonton.
Melt chocolate chips, and drizzle over wontons.

Nutrition Facts : Calories 90, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 8 g, TransFat 0 g

STRAWBERRY WONTON CUPS WITH ORANGE MASCARPONE WHIPPED CREAM

Strawberry Wonton Cups with Orange Mascarpone Whipped Cream image

Provided by Giada De Laurentiis

Categories dessert

Time 45m

Yield 24 wonton cups

Number Of Ingredients 10

Ingredients

2 cups strawberries, hulled and chopped into 1/2-inch pieces
3 tablespoons orange juice, from 1/2 medium orange
1 tablespoon powdered sugar
Cooking spray
24 wontons wrappers
1 cup heavy whipping cream
1/2 cup mascarpone cheese, room temperature
3 tablespoons powdered sugar
1 teaspoons pure vanilla extract
Zest of 1 medium orange

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.