Prep: 30 min. Cook: 10 min./batch
2 dozen (1-1/4 cups sauce)
4 ounces cream cheese, softened
1/4 cup sweetened shredded coconut
1/4 cup mashed ripe banana
2 tablespoons chopped walnuts
2 tablespoons canned crushed pineapple
1 cup marshmallow creme
24 wonton wrappers
1 pound fresh strawberries, hulled
1/4 cup sugar
1 teaspoon cornstarch
Confectioners’ sugar and ground cinnamon
Preheat air fryer to 350°. In a small bowl, beat cream cheese until smooth. Stir in coconut, banana, walnuts and pineapple. Fold in marshmallow creme.
Position a wonton wrapper with one point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons of filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling.
In batches, arrange wontons in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown and crisp, 10-12 minutes.
Meanwhile, place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners’ sugar and cinnamon. Serve with sauce.
1 wonton with 1-1/2 teaspoons sauce: 83 calories, 3g fat (1g saturated fat), 5mg cholesterol, 67mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 1g protein.
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