Did you have a nice holiday weekend? I did! It was an All-American Good Time in my neighborhood – a block party, beer, barbecue, music and games in the street, all topped off with some fireworks lighting up the faces of kids and adults alike. Even the cloudy, not-so-warm weather couldn’t get us down. Perhaps because that is the same weather we have every year for the 4th. But in good weather news – we’re headed toward 85 today and up into the 90’s for the rest of the week! Stay tuned, I’ll be complaining about the heat soon.
But I digress.
Back to the food. Every year we have a block party, and everyone brings their own main dish to barbecue, plus all kinds of extras to share. Sangria and beers are passed around, and one neighbor brings out his electric fondue pot full of what we call “crack” – a melty cheesy mix of (gasp) Velveeta and salsa – which we all slurp up with tortilla chips immediately. While talking about how horrified we are to be eating “cheese product”.
I always toss a dessert into the mix, and almost always use the fruit in my backyard for inspiration – both the raspberries and blueberries are going gangbusters this year! I was torn between lots of options (some of which will be posted here soon) but ended up with these cute little fruit cups. Wonton wrappers are fairly new to me, and I have to say I’m already a bit obsessed with them. You can find them in most supermarkets, in the produce area near the salad dressings and packaged items. They are really easy to use, and can work with almost any filling from sweet to savory. If you’re the deep frying type, of course you can go that route – but they also crisp up quite nicely in the oven. And you can fill them either before or after you bake them, depending on what you want out of the final product. In this case I par-baked them to get the bottoms crisp, and then filled them and baked them a bit more. The result is a crispy cup with a tangy, creamy filling and sweet berries. If your berries aren’t completely sweet, you may want to add a bit more sugar to the filling. Feel free to use cream or milk for a less tangy filling, or if that’s all you have. If you have extra wonton wrappers, just wrap them up tight in a ziploc bag or plastic wrap and store them in the fridge, they keep well for a month or more. Enjoy!
Wonton Fruit Cups
- 24 wonton wrappers
- 2 cups berries
- 8oz cream cheese, softened
- 1/3 cup sugar
- 1/3 cup buttermilk or cream
- sugar for sprinkling on wontons
Preheat oven to 350. In a small bowl, mix the cream cheese, sugar, and buttermilk until smooth. Coat 24 mini muffin tins lightly with cooking spray. Place one wonton wrapper in each tin, pinching two edges inward to form a cup, and pressing lightly into the shape of the tin. You may want to alternate spaces so that the wontons don’t overlap from one cup to another. Coat the wontons lightly with baking spray, and dust liberally with sugar. Bake 5 minutes. Remove from oven, and quickly place about 2 teaspoons of the cream cheese mixture in the bottom of each wonton cup, spreading slightly. Top with berries to fill cup. Cover with aluminum foil and bake for another 10 minutes, until filling is bubbly and wontons are well browned. Cool slightly, then remove from tins to cool completely on a wire rack. Best eaten at room temperature the day they are made. Makes 24 mini fruit cups.