Ginger Mango Pineapple Crisp In A Crunchy Wonton Recipes
GINGER MANGO-PINEAPPLE CRISP IN A CRUNCHY WONTON
Recipe provided courtesy of John Wiley & Sons, from American Dietetic Association Cooking Healthy Across America by the American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of the ADA. 2005, John Wiley & Sons This Hawaiian-inspired dessert combines many tropical and Asian ingredients enjoyed on the islands. While crisps are usually made with apples or peaches, this was recreated with tropical fruits � pineapple and mango � and macadamia nuts, ginger and wonton wrappers. The Chinese influence in this Hawaiian dessert is delightfully evident.
Provided by cannedfood
Categories < 60 Mins
Time 35m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Spray a 12-muffin tin with the cooking spray. Press 2 wonton wrappers into each cup in the muffin tin. Fill each wonton cup with mango and pineapple, to 3/4 full. Combine the nuts, flour, ginger, sugar and salt in a mixing bowl. Add the butter or margarine to the nut-flour mixture; cut it into the dry ingredients using a pastry cutter (or use two knives, cutting through the mixture at cross angles) to make coarse crumbs. Top the fruit with the nut-flour-butter mixture. Bake for about 25 minutes until golden brown, or just bubbling. Serve warm. Garnish with the edible flowers, if desired. Recipe adapted by the Canned Food Alliance.
- Servings: 12.
- Nutritional Information Per Serving: Calories 200; Fat 9g; Saturated Fat 3g; Sodium150 mg; Cholesterol 10mg; Carbohydrate 31g; Fiber 1g; Protein 3g.
- Edible flowers for garnish (optional).
Nutrition Facts : Calories 189.7, Fat 8.5, SaturatedFat 3.2, Cholesterol 11.6, Sodium 168.6, Carbohydrate 27.4, Fiber 2, Sugar 13, Protein 2.8
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