Strawberry Won Ton Tartlettes Recipe


MethodMain Ingredient


 Vegetable cooking spray1
 Wonton wrappers12
 Sugar1 Teaspoon
 1% low fat milk1 1⁄2 Cup (24 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Cornstarch2 Tablespoon
 Vanilla extract1 Teaspoon
 Almond extract1⁄4 Teaspoon
 Strawberries24 Small, halved
 Powdered sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 993 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 237.8 mg

Sodium 823.9 mg34.3%

Total Carbohydrates 190 g63.4%

Dietary Fiber 5.5 g22.1%

Sugars 96.4 g

Protein 29 g58.4%

Vitamin A 18.9% Vitamin C 164.7%

Calcium 50.8% Iron 29.9%

*Based on a 2000 Calorie diet


Preheat oven to 400°.
Coat 12 muffin cups with cooking spray.
Gently press 1 won ton wrapper into each muffin cup, allowing ends of wrappers to extend above edge of cups.
Lightly coat won ton wrappers with cooking spray; sprinkle with 1 teaspoon sugar.
Bake at 400° for 5 minutes or until lightly browned.
Let cool completely in pan on a wire rack.
Place egg in a medium bowl, and stir well with a whisk; set aside.
Combine milk, 1/4 cup sugar, and cornstarch in a medium saucepan; stir with a whisk until well-blended.
Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Gradually add hot milk mixture to egg, stirring constantly with a whisk.
Return milk mixture to pan; cook over medium heat 1 minute or until thick and bubbly, stirring constantly.
Remove from heat; stir in extracts.
Pour the custard into a bowl; cover surface of custard with heavy-duty plastic wrap, and chill.
Remove won ton cups from pan; place cups on individual plates.
Spoon chilled custard evenly into won ton cups; top with strawberries, and sprinkle with powdered sugar.