Wild Blueberry Cheesecake Dessert Wontons
Courtesy of Kelly Hutchinson
Makes 40 Servings
¾ c wild blueberries (no need to thaw)
½ tbsp. lemon juice
2+ tbsp. sugar of choice (any that will dissolve will work)
½ tbsp. cornstarch mixed with 1 tbsp. water
8 oz low fat cream cheese or vegan cream cheese
⅓ c powdered sugar
Splash vanilla extract
Approximately 40 wonton wrappers
1 tbsp. unsweetened almond milk or milk of choice
extra sugar for sprinkling
In a small sauce pan over medium heat, combine the blueberries, lemon, and 2 tbsp. sugar. Mash the blueberries lightly until juice is released and increase heat. Bring liquid to a boil and add the cornstarch and water combo. Reduce heat and cook until thickened. Add additional sweetener to taste (2 tbsp. was plenty for me). Meanwhile, microwave the cream cheese for about 30 seconds until soft. Stir in the powdered sugar and vanilla. Lay out a few of the wontons. Following package instructions, wet the edges and dollop each of the fillings in the center (if you prefer, you can gently swirl the two fillings in a bowl and dollop the mixture). The package will explain how to fold pretty wontons, or you can fold into triangles (it’s easier and you get more filling in each). Repeat until no more filling remains, approximately 40 wontons. Brush the tops with milk and sprinkle with additional sugar. Arrange wontons in a single layer and freeze for at least 30 minutes. You can then bag them for longer freezer storage, or prepare to bake. When ready to bake, preheat oven to 350 degrees F. Bake for 8 – 10 minutes until edges and tops are lightly browned and crispy. Some filling may leak out (less will leak the more frozen the wontons are). Serve warm.
Wild Blue is Good for You!