Ingredients
The following ingredients have 12 Servings
- 12 wonton wrappers (I used Nasoya brand)
- 5 teaspoons sugar
- 1 teaspoon cinnamon
- 4 oz 1/3 less fat cream cheese
- 1 cup vanilla nonfat Greek yogurt
- ½ teaspoon vanilla extract
- 4 tablespoons sugar
- 1 ¼ cup fresh berries (I used a combination of strawberries, raspberries, blackberries and blueberries)
Instruction
- Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside. In a small dish, mix together the 5 teaspoons of sugar and one teaspoon of cinnamon.
- On a sheet of parchment paper or a clean surface, lay out the wonton wrappers. Lightly mist the wrappers with cooking spray and then sprinkle each with ¼ teaspoon of the cinnamon sugar mixture. Flip each wrapper over and mist these sides with cooking spray as well. Sprinkle each with another ¼ teaspoon of cinnamon sugar mixture so that both sides are coated. Push each wonton wrapper into a slot of the muffin tray to form a cup. Bake in the oven for 8 minutes until brown and crispy. Set aside to cool.
- In a medium sized mixing bowl, combine the cream cheese, yogurt, vanilla extract, and the remaining 4 tablespoons of sugar. Using and electric mixer (hand or stand) mix until smooth.
- Divide the yogurt mixture into each of the cooled cinnamon cups* (each one will receive a generous tablespoon of filling). Top with berries and serve. If you don’t plan to serve these all at once then I recommend storing the cinnamon cups and filling separately and filling them as needed so that the cups remain crispy.
