Rating: 3.5 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
  • 18 Ratings

Fill sugar-sprinkled wontons with fresh raspberries and blueberries for a fun twist on this Asian favorite.

Source: Better Homes and Gardens


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°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.

  • 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.

  • Put preserves in a small saucepan. Heat preserves over medium heat just until melted.

  • 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.

Nutrition Facts

44 calories; fat 1g; cholesterol 1mg; carbohydrates 9g; insoluble fiber 1g; sugars 3g; protein 1g; vitamin c 1.8mg; niacin equivalents 0.4mg; folate 8.1mcg; sodium 47mg; potassium 27mg; calcium 10.1mg; iron 0.4mg.