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Peach Cup Pastry

Today I decided to make a simple, fruity, low calorie pastry! This seriously takes 3 ingredients and maybe 15 minutes to make! This is great as a single batch dessert for just you, or you could make the recipe in multiples and bring it to a party! It’d be a hit, I think! This dessert is low sugar, non-fat, and can be altered to include whichever fruit you want!

 Image

Peach Cup Pastry

Servings: 1 (2 cups per serving)

Amount per serving:  59 calories-  12g carbs- 0g fat- 0g protein- 4g sugar

Ingredients:

  • 2 small wonton wrappers
  • ½ peach (about ¼ c diced- or you can substitute any other fruit if you’d like, but it will change the calorie count!)
  • 2 tsp Splenda

Directions:

  1. Preheat the oven to 350 degrees
  2. Lightly spray 2 cups of a cupcake pan with nonstick cooking spray
  3. Place each wonton wrapper in a cupcake pan cup (is that what it’s even called?) so it forms to the bottom to make a cup shape. Image
  4. Stick the cupcake pan in the oven and bake the wonton wrappers for 3 minutes
  5. While the cups are baking, chop the ½ peach up into small pieces (the smaller the better)Image
  6. Take the cups out of the oven and move them from the cupcake pan to a cookie sheet (they’ll stand on their own at this point) and fill each cup with chopped peaches.Image
  7. Sprinkle 1 tsp of Splenda on each cup.
  8. Place back in the oven for 4 minutes.
  9. Once the edges of the cups turn brown, take the cups out of the oven and enjoy!Image

In retrospect, I would have cut the peaches even smaller. Also, the easiest way to eat these are with your hands. If I had whipped topping, I would have put some on, just because it looks pretty. These were delicious with just the peaches and Splenda!

Directions again for easy printing:

  1. Preheat the oven to 350 degrees
  2. Lightly spray 2 cups of a cupcake pan with nonstick cooking spray
  3. Place each wonton wrapper in a cupcake pan cup so it forms to the bottom to make a cup shape.
  4. Stick the cupcake pan in the oven and bake the wonton wrappers for 3 minutes.
  5. While the cups are baking, chop the ½ peach up into small pieces (the smaller the better)
  6. Take the cups out of the oven and move them from the cupcake pan to a cookie sheet (they’ll stand on their own at this point) and fill each cup with chopped peaches.
  7. Sprinkle 1 tsp of Splenda on each cup.
  8. Place back in the oven for 4 minutes.
  9. Once the edges of the cups turn brown, take the cups out of the oven and enjoy!
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