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Wonton Sundaes -- e-w

Source of Recipe

Light & Tasty 2005 – B. Morris; Little Rock, AR
Nuts: Wonton Sundaes
Yield 2 dozen

24 wonton wrappers
Refrigerated butter-flavored spray
1 T. + 1/4 c. sugar, ‘divided’
1 tsp. cinnamon
1 8-oz. pkg. reduced-fat cream cheese
1 tsp. vanilla
1/4 c. semisweet chocolate chips
1/4 c. chopped pecans
24 maraschino cherries w/stems

Place wonton wrappers on a work surface; spritz with butter spray. Combine 1 T. sugar and cinnamon; sprinkle over wontons. Press into miniature muffin cups coated with nonstick cooking spray.

Bake at 350º 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.

In a small mixing 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.

One sundae equals: 83 calories…3 gm fat (1 gm saturated)…6 mg cholesterol…74 mg sodium…12 gm carbohydrate…trace fiber…2 gm protein ++++ Exchanges: 1 starch ++++ WWP: 2