Wonton Sundaes Recipe
Wonton Sundaes Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling

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

Directions

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.
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.
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 each: 83 calories, 3g fat (1g saturated fat), 6mg cholesterol, 74mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWonton Sundaes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
NanaCarole User ID: 6229985 136208
Reviewed Sep. 26, 2011

"This was ok but just ok."

MY REVIEW
r_sanders731 User ID: 1367394 154846
Reviewed Jun. 23, 2010

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

MY REVIEW
DIXIE2920 User ID: 506440 67377
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
DIXIE2920 User ID: 506440 103668
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"

Loading Image