Strawberries with Crisp Wontons Recipe

Strawberries with Crisp Wontons Recipe
Strawberries with Crisp Wontons Recipe photo by Taste of Home
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Strawberries with Crisp Wontons Recipe

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Five-spice powder and crisp sugar-dusted wontons lend an Asian flair to this refreshing dessert from our Test Kitchen staff. The sweet juicy berries paired with a spicy topping bring an elegant ending to any summer meal.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 wonton wrappers
  • 1 tablespoon butter, melted
  • 2 tablespoons plus 1 teaspoon sugar, divided
  • 2 pints fresh strawberries, sliced
  • 2 cups reduced-fat whipped topping
  • 1/8 teaspoon Chinese five-spice powder

Directions

Brush both sides of wonton wrappers with melted butter. Place 2 tablespoon sugar in a shallow dish; press wontons into sugar to coat both sides. Cut each wonton in half diagonally.
Place on a baking sheet coated with cooking spray. Bake at 425° for 4-5 minutes or until golden brown. Turn and bake 2 minutes longer or until golden brown. Remove to wire racks to cool.
Toss strawberries with remaining sugar. Combine the whipped topping and five-spice powder. Divide the strawberries among four plates. Top each with whipped topping and two wonton pieces. Yield: 4 servings.
Originally published as Strawberries with Crisp Wontons in Light & Tasty June/July 2002, p10

Nutritional Facts

1 cup: 200 calories, 8g fat (6g saturated fat), 8mg cholesterol, 77mg sodium, 30g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.

  • 4 wonton wrappers
  • 1 tablespoon butter, melted
  • 2 tablespoons plus 1 teaspoon sugar, divided
  • 2 pints fresh strawberries, sliced
  • 2 cups reduced-fat whipped topping
  • 1/8 teaspoon Chinese five-spice powder
  1. Brush both sides of wonton wrappers with melted butter. Place 2 tablespoon sugar in a shallow dish; press wontons into sugar to coat both sides. Cut each wonton in half diagonally.
  2. Place on a baking sheet coated with cooking spray. Bake at 425° for 4-5 minutes or until golden brown. Turn and bake 2 minutes longer or until golden brown. Remove to wire racks to cool.
  3. Toss strawberries with remaining sugar. Combine the whipped topping and five-spice powder. Divide the strawberries among four plates. Top each with whipped topping and two wonton pieces. Yield: 4 servings.
Originally published as Strawberries with Crisp Wontons in Light & Tasty June/July 2002, p10

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