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Gingered Mango-Pineapple Crisp in Crunchy Wonton Cups
Ingredients
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Nonstick cooking spray
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24
3-1/2-inch square wonton wrappers
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1
medium mango, pitted, peeled, and cut into 1/2-inch cubes (about 1-1/4 cups)
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1
20 ounce can pineapple tidbits (juice pack), drained
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1/4
cup macadamia nuts, chopped
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3
tablespoons all-purpose flour
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2
tablespoons crystallized ginger, chopped or 1/2 teaspoon ground ginger
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2
tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
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1/8
teaspoon salt
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2
tablespoons butter
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Frozen light whipped dessert topping, thawed (optional)
Directions
1. Preheat oven to 375 degree F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Press 2 wonton wrappers into each muffin cup, staggering corners of the wonton wrappers.
2. For filling, in a medium bowl, gently stir together mango and pineapple. Divide filling among wonton-lined muffin cups.
3. For topping, in a small bowl, combine nuts, flour, ginger, sugar or substitute, and salt. Cut butter into nut mixture to make coarse crumbs. Top fruit with topping.
4. Bake for 20 to 25 minutes or until tart is golden and filling is bubbly. Cool in cups for 5 minutes. Transfer to a wire rack to cool slightly. Serve warm. If desired, top with topping. Makes 12 tarts.
From the Test Kitchen
- Note *Sugar Substitute:Choose from Equal Spoonful, Splenda Granular, or Sweet 'N Low packets or bulk. Follow package directions to use the product amount equivalent to 2 tablespoons sugar.
Nutrition Facts
(Gingered Mango-Pineapple Crisp in Crunchy Wonton Cups)
- Servings Per Recipe 12,
- Calories 131,
- Protein (gm) 2,
- Carbohydrate (gm) 23,
- Fat, total (gm) 4,
- Cholesterol (mg) 6,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 76,
- Other Carb () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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