Here I thought I would catch up on my writing over the three-day weekend! Not…
The Don was home from Paris and craving some healthy home-cooking after an extravagant dinner at The Ritz!
So I did a lot of cooking…. How was your weekend? Relaxing, fun in the sun, catch a flick, some BBQ and brews maybe, that’s fantastic! Now it’s back to work and the final countdown for school.
Today, I’d like to share a quick and easy, light, healthy, fruit-filled dessert that I brought to the May meeting of FBLA (Food Bloggers Los Angeles). I had only been to one other meeting of this amorphous group of LA food bloggers and I really hoped that these little dessert cups would turn out better than good because, as you can imagine, the “pot luck” at these meetings is quite the spread.
When I added the mulberries, my first reaction was, “they look like caterpillars!”, but I was sacrificing the entire pint of elusive mulberries I scored at the farmers market, minus the few that I popped into my mouth as a taste test, and my last minute creation would have to suffice. Luckily, my colorful caterpillar creations garnered a few raves from my esteemed colleagues and figuratively blushed at all the attention from the food paparazzi! There is much more to share about the wonderful community that I’ve found in FBLA and the star of the show that day: Creminelli Fine Meats, more on that to come.
Wonton Dessert Fruit Cups
adapted from Eat Better America
24 wonton wrappers
2 tablespoons unsalted butter, melted
2 tablespoons honey
1 ½ cup Greek yogurt
1 cup fresh chopped mango
1 pint mulberries
Garnish: mint leaves
Preheat oven to 350 degrees.
Using a 12-cup muffin pan or two 6-cup muffin pans, line each cup with a wonton wrapper. Brush wonton wrappers with a little butter. Place a second wrapper diagonally on top of each of the first ones. Brush second wrapper with a little butter.
Bake 10 minutes, or until golden brown. Cool. Remove from pan.
Heat honey in the microwave for 20 seconds. Brush with wonton cups with honey.
Using a spoon, place a dollop of yogurt in each wonton cup. Top with chopped mango and a mulberry.
Variations: spoon a teaspoon of cherry or other fruit preserves into the wonton cups in place of honey. Fold a cup of mixed fresh berries into the yogurt instead of topping with mango.
Photo credit: Louse Mellor