Portion Control and a Light Fruit Dessert

The last post with the pumpkin dip had me thinking of a recipe I tried at an Extension Dining with Diabetes class I recently attended. The Fresh Fruit Tarts below use wonton wrappers as a low-calorie (and portion controlled) alternative to pie crust.  I suspect the pumpkin dip would be delicious in a wonton cup.

Fresh Fruit Tarts

Serving Information
Serves 12 (1 serving = 1 tart)

Ingredients
12 wonton skins
2 Tbsp. sugar-free jelly or fruit spread
1½ c. diced fresh fruit*
1 c. non-fat yogurt, any flavor Cooking spray

*Select fruit combinations based on what is in season. Any of the following could be used: bananas, strawberries, blueberries, grapes, kiwi, raspberries, peaches, orange sections etc.

Equipment
Measuring cups and spoons
Small saucepan
Muffin tin (mini-muffin tins may work best)

Directions
1. Preheat oven to 375º F and spray muffin tins with cooking spray.
2. Press wonton skins into muffin tins allowing the corners to stand up over the edges.
3. Bake wontons until lightly brown, approximately 4 -6 minutes. Watch carefully, as wonton skins bake very quickly.
4. Remove from oven; carefully take each wonton out of muffin tin and allow time for cooling.
5. Warm jelly or fruit spread and lightly coat bottom of each wonton.
6. Fill each wonton with fruit and a rounded dollop of yogurt on top.
7. Garnish with small piece of fruit or a dab of jelly/spread and serve immediately.

Contact your local Extension Office (associated with your state's land-grant university) to obtain more resources about Dining with Diabetes or other special foods needs.