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Ingredients
- 12 x Wonton, (3 in.) wrappers Butter-flavored cooking spray
- 2 tsp + 1/4 c sugar
- 1/2 tsp Cinnamon
- 1 c. Skim lowfat milk
- 1 1/2 tsp Cornstarch
- 1 x Egg
- 1/2 tsp Vanilla extract
- 1/2 tsp Pistachio extract*
- 1 tsp Lemon zest
- 2 c. Fresh blueberries
- 2 Tbsp. Confectioners' sugar, up to 3
Directions
- 1. Preheat oven to 400 degrees F. Place wrappers in rows on sprayed baking sheet.
- 2. In sm. bowl, mix 2 tbsp sugar and cinnamon. Sprinkle over wrappers. Bake until golden, 4 to 6 minutes. Cold on a wire rack.
- 3. Combine lowfat milk and 1 tbsp sugar in a med. saucepan. Scald, stirring often.
- In a med. bowl, whisk together 3 tbsp sugar, cornstarch, and egg. Whisk lowfat milk into egg mix in a thin stream. Return to pan and bring to a boil, whisking steadily. Reduce to med.; cook till thickened, about 2 minutes.
- 4. Place in med. bowl; whisk in extracts and zest. Cover with plastic wrap, pressing against cream to prevent skin from forming. (Slit top with a sharp knife to release steam.) Cold.
- 5. Wash berries. Pat dry. Spread cream on 4 wontons; top with berries.
- Repeat layers. Top with last 4 wrappers. Sift confectioners' sugar over tops. Serve immediately.
- Serves 4.
- * Find pistachio extract at specialty shops or possibly call Spices, Etc.,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 57 | 20% |
| Total Fat 6.32g | 8% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 203mg | 8% |
| Potassium 221mg | 6% |
| Total Carbs 49.56g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 22.81g | 15% |
| Protein 9.11g | 15% |
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