Yield: 4 Servings
Measure | Ingredient |
---|---|
12 \N | Wonton; (3 in.) wrappers |
\N \N | Butter-flavored cooking spray |
2 teaspoons | + 1/4 c sugar |
½ teaspoon | Cinnamon |
1 cup | Skim milk |
1½ teaspoon | Cornstarch |
1 \N | Egg |
½ teaspoon | Vanilla extract |
½ teaspoon | Pistachio extract* |
1 teaspoon | Lemon zest |
2 cups | Fresh blueberries |
2 tablespoons | Confectioners' sugar; up to 3 |
Per serving: Calories 226 Fat
5⅕ g (20% of cal.) Sat. fat
0.9 (20% of cal.) Cholesterol 61⅒ mg Fiber
1.9 mg Protein
5⅒ mg Carbohydrates
43 mg Sodium
54 mg *Also a very good source of folate 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 till golden brown, 4 to 6 min. Cool on a wire rack.
3. Combine 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 milk into egg mixture in a thin stream. Return to pan and bring to a boil, whisking steadily. Reduce to med.; cook until thickened, about 2 min.
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.) Cool.
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 call Spices, Etc., 1-800-827-6373 for a catalog.
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 19, 1998