Publisher Photo
Publisher Photo
I first served these fresh and fruity treats as an appetizer at a summer luau. My family and friends now enjoy them as a dessert for occasions throughout the year.—Melissa Birdsong, Gilbert, South Carolina
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup flaked coconut
  • 1/4 cup mashed ripe banana
  • 2 tablespoons chopped walnuts
  • 2 tablespoons canned crushed pineapple
  • 1 cup marshmallow creme
  • 24 wonton wrappers
  • Oil for deep-fat frying
  • SAUCE:
  • 1 pound fresh strawberries, hulled
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • Confectioners' sugar and ground cinnamon

Directions

In a small bowl, beat cream cheese until smooth. Stir in the coconut, banana, walnuts and pineapple. Fold in marshmallow creme.
Position a wonton wrapper with one point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons of filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep fryer, heat oil to 375°. Fry wontons, a few at a time, for 15-20 seconds on each side or until golden brown. Drain on paper towels.
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners' sugar and cinnamon. Serve with sauce. Yield: 2 dozen (1-1/4 cups sauce).
Originally published as Caribbean Wontons in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p70

Nutritional Facts

1 each: 95 calories, 4g fat (2g saturated fat), 6mg cholesterol, 66mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 1g protein.

  • 4 ounces cream cheese, softened
  • 1/4 cup flaked coconut
  • 1/4 cup mashed ripe banana
  • 2 tablespoons chopped walnuts
  • 2 tablespoons canned crushed pineapple
  • 1 cup marshmallow creme
  • 24 wonton wrappers
  • Oil for deep-fat frying
  • SAUCE:
  • 1 pound fresh strawberries, hulled
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • Confectioners' sugar and ground cinnamon
  1. In a small bowl, beat cream cheese until smooth. Stir in the coconut, banana, walnuts and pineapple. Fold in marshmallow creme.
  2. Position a wonton wrapper with one point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons of filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry wontons, a few at a time, for 15-20 seconds on each side or until golden brown. Drain on paper towels.
  4. Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners' sugar and cinnamon. Serve with sauce. Yield: 2 dozen (1-1/4 cups sauce).
Originally published as Caribbean Wontons in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p70

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