Cheesecake Cups
Lemon Cheesecake Cups

This is one of my favorite treats when I don't have a lot of time since I usually have all the ingredients.  I pre-make the cups and keep them in the freezer; then I just reheat them to crisp them up on the day I fill them.  If you're dieting, this is a perfect little treat.

12 wonton wrappers*

2 tablespoons Unflavored, Lemon or Butter Olive Oil

3/4 cup vanilla yogurt, fat free or full fat

3+ tablespoons Sicilian Lemon Balsamic Vinegar

1 teaspoon sugar (optional)

Pinch of salt

12 raspberries or 36 blueberries

Preheat oven to 350 degrees.  Lightly brush the wontons on each side with the olive oil.  Gently press the wontons in mini muffin cups.  Bake until light brown, 8-10 minutes.  Remove from the oven and let sit about a minute.  Gently lift the wonton cups and place on a wire rack to cool completely.  The cups can be made a day in advance and be kept in an airtight container.

When ready to fill, combine the yogurt, vinegar, sugar and salt in a small contain.  Spoon into a zipper plastic bag and clip the corner.  Fill the cups with about a tablespoon of the yogurt mixture.  Top with a raspberry or 3 blueberries.  Chill until ready to serve.

* Don't fill these too soon as they can get soggy.  Just make the cups and the filling and be ready to fill at the last minute for best results.

** If you prefer, you can use frozen phyllo cups.  Just thaw and fill.