2 c. of fresh blueberries
1- 8 oz. bar of cream cheese (softened)
1- 5.3 oz. container of plain Greek yogurt
1 c. of pecan pieces - chopped in food processor
1 T. confectionery sugar
4 sheets of egg roll wrappers (quartered)
Crush the fresh blueberries in a food processor or with a potato masher and set aside.
Chop the pecan pieces in food processor; now add the container of Greek yogurt, the bar of softened cream cheese (cut into large cubes), and 1T. powdered sugar and process until well blended.
Assembly of the wontons - on an egg roll wrapper; place 3/4T. of the crushed blueberries, then on top of that add 1/2 to 3/4T. of the cream cheese-pecan mix.
Spray the edges of the egg roll wrapper with butter cooking spray. Lift diagonal corners and press them together over the filling. Then holding the top corner take one of the remaining corners and lift it pressing the seam as you draw it up to the center; seal the seam as you go. Do the same to the final corner making sure you have sealed the seams. Finally, fold the top over one time and press to seal. In the end, it should look like the picture.
Once the wontons are assembled, heat 2-3 inches of vegetable oil on medium heat in wok or pot. When the oil is hot, place 3-4 wontons in at a time. Leave room to turn them so they get brown on all sides. When the wonton is a nice golden brown, remove from the oil and place on a paper towel to drain. Sprinkle with confectionery sugar.
Allow to cool before serving. This recipe makes 16 Blueberry-Pecan Wontons.
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