Blueberry napoleons with pistachio cream

4 Servings

Ingredients

Quantity Ingredient
12 Wonton; (3 in.) wrappers
Butter-flavored cooking spray
2 teaspoons + 1/4 c sugar
½ teaspoon Cinnamon
1 cup Skim milk
1½ teaspoon Cornstarch
1 Egg
½ teaspoon Vanilla extract
½ teaspoon Pistachio extract*
1 teaspoon Lemon zest
2 cups Fresh blueberries
2 tablespoons Confectioners' sugar; up to 3

Directions

Per serving: Calories 226 Fat

5⅕ g (20% of cal.) Sat. fat

0.9 (20% of cal.) Cholesterol 61⅒ mg Fiber

1.9 mg Protein

5⅒ mg Carbohydrates

43 mg Sodium

54 mg *Also a very good source of folate 1. Preheat oven to 400 degrees F. Place wrappers in rows on sprayed baking sheet.

2. In sm. bowl, mix 2 tbsp sugar and cinnamon. Sprinkle over wrappers. Bake till golden brown, 4 to 6 min. Cool on a wire rack.

3. Combine milk and 1 tbsp sugar in a med. saucepan. Scald, stirring often.

In a med. bowl, whisk together 3 tbsp sugar, cornstarch, and egg. Whisk milk into egg mixture in a thin stream. Return to pan and bring to a boil, whisking steadily. Reduce to med.; cook until thickened, about 2 min.

4. Place in med. bowl; whisk in extracts and zest. Cover with plastic wrap, pressing against cream to prevent skin from forming. (Slit top with a sharp knife to release steam.) Cool.

5. Wash berries. Pat dry. Spread cream on 4 wontons; top with berries.

Repeat layers. Top with last 4 wrappers. Sift confectioners' sugar over tops. Serve immediately. Serves 4.

* Find pistachio extract at specialty shops or call Spices, Etc., 1-800-827-6373 for a catalog.

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 19, 1998

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