- make this recipe
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- Nonstick cooking spray
- 24 wonton wrappers
- 2 teaspoons sugar
- 1/4 cup seedless raspberry preserves
- 1/4 teaspoon ground cinnamon
- 1 cup fresh raspberries
- 2/3 cup small fresh blueberries
- 1/4 cup packaged sliced almonds, if you like
1. Preheat oven to 375 degrees F. Lightly coat twenty-four 1 3/4-inch muffin cups with nonstick cooking spray. Press 1 wonton wrapper into each cup. Spray wonton wrappers with additional cooking spray and sprinkle with sugar.
2. Bake wontons for 8 to 10 minutes or until crisp. Place the pan on a wire rack to cool slightly. Remove the wontons from the cups. Cool completely.
3. Put preserves in a small saucepan. Heat preserves over medium heat just until melted.
4. Stir cinnamon into the melted preserves. Gently stir in raspberries and blueberries. Divide the mixture evenly among the prepared wontons. Serve within 4 hours of filling. If desired, sprinkle each wonton with almonds just before serving.
- Servings Per Recipe 24,
- cal. (kcal) 44,
- Fat, total (g) 1,
- chol. (mg) 1,
- carb. (g) 9,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 1,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 8,
- sodium (mg) 47,
- Potassium (mg) 27,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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