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
Total TimePrep: 30 min. Cook: 5 min./batch
Makes2 dozen (1-1/4 cups sauce)
- 4 ounces cream cheese, softened
- 1/4 cup sweetened shredded 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
- 1 pound fresh strawberries, hulled
- 1/4 cup sugar
- 1 teaspoon cornstarch
- Confectioners' sugar and ground cinnamon
- 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 a cast-iron or electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 15-20 seconds on each side. 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 until thickened, 2 minutes. If desired, strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners' sugar and cinnamon. Serve with sauce.
Nutrition Facts1 wonton with 1-1/2 teaspoons sauce: 95 calories, 4g fat (2g saturated fat), 6mg cholesterol, 66mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 1g protein.
Originally published as Carribean Wontons in Holiday & Celebrations Cookbook 2010
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