Personal Peach Pies

By Golfwidow7

1/12th of recipe (1 mini pie): 47 calories, 0.5g total fat (

Ingredients

• Cook: 10 minutes
• Ingredients
• 12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the
• supermarket)
• 1 tbsp. cornstarch
• 3 cups finely chopped peaches (fresh or thawed from frozen; no sugar added)
• 2 tbsp. brown sugar (not packed)
• 1 packet no-calorie sweetener (like Truvia)
• 1/2 tsp. cinnamon
• Dash salt
• 1 tbsp. light whipped butter or light buttery spread, room temperature
• Optional toppings: light whipped topping (like Skinny Truwhip or So Delicious Dairy Free CocoWhip!
• Light), additional cinnamon

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Place a wonton wrapper into each cup of the muffin pan. Press it into the bottom and up along the sides.
Lightly spray wrappers with nonstick spray. Bake until lightly browned, about 8 minutes.
Meanwhile, in a nonstick pot, combine cornstarch with 1/2 cup water and stir to dissolve. Add all remaining
ingredients except butter. Set heat to medium. Stirring frequently, cook until peaches have slightly softened and
mixture is thick and gooey, 6 - 8 minutes.
Remove from heat, and stir in butter/buttery spread.
Spoon peach mixture into wonton cups, about 3 tbsp. each.