Sunday, July 10, 2011

Blueberry Wontons

We all know that blueberries and cream cheese go well together, so I decided to take this combo to another level. Blueberries + cream cheese + mascarpone cheese, all wrapped up in a wonton wrap, fried until hot and melty and delicious, and then served with a blueberry lemon sauce. These are easy to make, fun to eat, and make a fantastic dessert!


For the sauce:
2 tbsp cornstarch
1 cup water, divided use
6 tbsp brown sugar
5 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh blueberries

For the wontons:
4 oz whipped cream cheese
4 oz mascarpone cheese
1/3 cup confectioners sugar
1 ½ cups fresh blueberries
8 egg roll wraps
canola or vegetable oil, for frying

1. Mix cornstarch in 2/3 cup water until dissolved. Pour into small pot, and add brown sugar, lemon juice and vanilla. Heat over medium high heat, stirring until mixture thickens. Add blueberries and 1/3 cup more water, and let cook until boiling, stirring occasionally. Reduce heat to low, and let cook for 10 more minutes. Remove from heat.
2. In a bowl, combine whipped cream cheese, mascarpone cheese and confectioners sugar and mix. Fold blueberries into mixture gently.
3. Lay egg roll wrap diagonally on a plate, and place some filling in the center. Fold bottom corner over filling. Fold in both sides snugly against filling. Moisten edges of last flap. Roll wrap up and seal top corner. (See pictures below)
4. In a large pot, pour oil to about 2-3 inches. Heat over medium-high heat. Using a large spoon, gently place wontons into oil, a few at a time. Fry until golden, turning occasionally, about 2-3 minutes. Drain on paper towels.
5. Serve wontons with blueberry lemon sauce. Let cool slightly before enjoying. Makes 8 wontons.

For more info on blueberries and delicious recipes, visit the Blueberry Council.

Also check out their Facebook page to connect with other blueberry fans!

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