Gingered Mango-Pineapple Crisp in Crunchy Wonton Cups
- 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.
- For filling, in a medium bowl, gently stir together mango and pineapple. Divide filling among wonton-lined muffin cups.
- 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.
- 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
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)
- Per serving:
- 131 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 6 mg chol. ,
- 76 mg sodium ,
- 23 g carb. ,
- 1 g fiber ,
- 2 g pro.