SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fruit-Filled Wontons

Makes: 24 servings
Fruit-Filled Wontons
Ingredients
  •  Nonstick cooking spray
  • 24  wonton wrappers
  • 2  teaspoons  sugar
  • 1/4  cup  seedless raspberry preserves
  • 1/4  teaspoon  ground cinnamon
  • 1  cup  fresh raspberries
  • 2/3  cup  small fresh blueberries
  • 1/4  cup  packaged sliced almonds, if you like
Directions

1. Preheat oven to 375 degrees F. Lightly coat twenty-four 1 3/4-inch muffin cups with nonstick cooking spray. Press 1 wonton wrapper into each cup. Spray wonton wrappers with additional cooking spray and sprinkle with sugar.

2. Bake wontons for 8 to 10 minutes or until crisp. Place the pan on a wire rack to cool slightly. Remove the wontons from the cups. Cool completely.

3. Put preserves in a small saucepan. Heat preserves over medium heat just until melted.

4. Stir cinnamon into the melted preserves. Gently stir in raspberries and blueberries. Divide the mixture evenly among the prepared wontons. Serve within 4 hours of filling. If desired, sprinkle each wonton with almonds just before serving.

Nutrition Facts (Fruit-Filled Wontons )
  • Servings Per Recipe 24,
  • cal. (kcal) 44,
  • Fat, total (g) 1,
  • chol. (mg) 1,
  • sat. fat (g) 0,
  • carb. (g) 9,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 0,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 47,
  • Potassium (mg) 27,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe