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Wonton Sundaes Recipe
Wonton Sundaes Recipe photo by Taste of Home

Wonton Sundaes Recipe

Publisher Photo
Whether set on appetizer trays or dessert buffets, these cute little bites will surely disappear in no time. "I created the recipe by combining two of my favorite treats," says Betty Jo Morris of Little Rock, Arkansas.
TOTAL TIME: Prep: 25 min. Bake: 10 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min. + cooling
MAKES: 24 servings

Ingredients

  • 24 wonton wrappers
  • Refrigerated butter-flavored spray
  • 1 tablespoon plus 1/4 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped pecans
  • 24 maraschino cherries with stems

Nutritional Facts

1 sundae equals 83 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 74 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. Place wonton wrappers on a work surface; spritz with butter-flavored spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over wrappers. Press into miniature muffin cups coated with cooking spray.
  2. Bake at 350° for 4-5 minutes or until lightly browned. Immediately remove wonton cups to an ungreased baking sheet. Bake 2-3 minutes longer or until bottoms of cups are lightly browned. Remove to a wire rack to cool completely.
  3. In a small bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry. Yield: 2 dozen.
Originally published as Wonton Sundaes in Light & Tasty December/January 2006, p25

Nutritional Facts

1 sundae equals 83 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 74 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Wonton Sundaes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 26, 2011

"This was ok but just ok."

MY REVIEW
Reviewed Jun. 23, 2010

"The suggestion to use ice cream changes the whole recipe ides!"

MY REVIEW
Reviewed Feb. 8, 2010

"I WOULD CHANGE THIS TO USING 3 WONTON WRAPPERS AND USE THE REGULAR MUFFIN TINS AND COOK THEN OVER LAPPING. AND THAN FILL THEM WITH ICE CREAM FOR CHINESE NEW YEARS WITH SOME CHOCOLATE SYRUP DRIZZLED OVER TOP"

MY REVIEW
Reviewed Feb. 8, 2010

"I WOULD CHANGE THIS TO USING 3 WONTON WRAPPERS AND USE THE REGULAR MUFFIN TINS AND COOK THEN OVER LAPPING. AND THAN FILL THEM WITH ICE CREAM FOR CHINESE NEW YEARS WITH SOEM CHOCOLATE SYRUP DRIZZLED OVER TOP"

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