Gingered Mango-Pineapple Crisp in Crunchy Wonton Cups Recipe
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Wonton wrappers make a low-fat tart shell for these Hawaiian-inspired fruit cups. This dessert is ideal for the diabetic diet.
Ingredients
- Nonstick cooking spray
- 24 3-1/2-inch square wonton wrappers
- 1 medium mango, pitted, peeled, and cut into 1/2-inch cubes (about 1-1/4 cups)
- 1 20-ounce can pineapple tidbits (juice pack), drained
- 1/4 cup macadamia nuts, chopped
- 3 tablespoons all-purpose flour
- 2 tablespoons crystallized ginger, chopped or 1/2 teaspoon ground ginger
- 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
- 1/8 teaspoon salt
- 2 tablespoons butter
- Frozen light whipped dessert topping, thawed (optional)
- Preheat oven to 375 degree F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Press 2 wonton wrappers into each muffin cup, staggering corners of the wonton wrappers.
- For filling, in a medium bowl, gently stir together mango and pineapple. Divide filling among wonton-lined muffin cups.
- For topping, in a small bowl, combine nuts, flour, ginger, sugar or substitute, and salt. Cut butter into nut mixture to make coarse crumbs. Top fruit with topping.
- Bake for 20 to 25 minutes or until tart is golden and filling is bubbly. Cool in cups for 5 minutes. Transfer to a wire rack to cool slightly. Serve warm. If desired, top with topping. Makes 12 tarts.
- Choose from Equal Spoonful, Splenda Granular, or Sweet 'N Low packets or bulk. Follow package directions to use the product amount equivalent to 2 tablespoons sugar.
- Calories 131, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 6 mg, Sodium 76 mg, Carbohydrate 23 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 1.5, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet
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