10 wonton wrappers
2 small green apples
6 teaspoons brown sugar
1/2 teaspoon cinnamon
1/4 cup 0 calorie sugar substitute (I use Splenda)
2Tbsp Reddi Wip Non-dairy almond milk whipped topping (o points)
Preheat oven to 350*F
Chop 2 apples up into tiny pieces (see photos).
Add brown sugar, cinnamon, and sugar substitute, mix apples around until they are coated.
If there’s any extra liquid, drain it from the apple mixture. If you don’t, your wontons will be soggy on the bottom and crispy on top.
Spray muffin tin (or use this silicone one), add a wonton wrapper to ten of the cavities. Divide the apple mixture evenly among 10 wonton wrappers.
Bake for 4-6 minutes or until edges of wontons is light brown. Top with sugar-free whip cream (optional). I have seen other recipes that said to cook the wontons for 15 minutes. Mine were almost burned at around 8 minutes, so just watch that they don’t burn, and bake longer if desired.
Makes 10 Mini Tarts
Each Mini Tart is 1 SmartPoint on the WW FreeStyle Plan
Storing Apple Pie Mini Tarts
I mentioned making larger batches. You can definitely do that and flash freeze them until set/hardened. Then just pop them into a gallon sized freezer bag to grab for later. They last up to 3 months in the freezer, but I doubt I would leave them that long. They are just too yummy!