Recipe - Blueberry Napoleons With Pistachio Cream

12 Wonton; (3 in.) wrappers
Butterflavored cooking
spray
2 teaspoon + One fourth cup sugar
One half teaspoon Cinnamon
1 cup Skim milk
1 One half teaspoon Cornstarch
1 Egg
One half teaspoon Vanilla extract
One half teaspoon Pistachio extract*
1 teaspoon Lemon zest
2 cup Fresh blueberries
2 tablespoon Confectioners' sugar; up to
3

Per serving: Calories 226 Fat
5.2 g (20% of cal.) Sat. fat
0.9 (20% of cal.) Cholesterol
61.1 mg Fiber
1.9 mg Protein
5.1 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.,
18008276373 for a catalog.

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 19, 1998