Recipes

Happy Monday!

Normally I am not all that jazzed on Mondays. They always come too soon, screeching the weekend to a halt, and if you are anything like me their looming arrival haunts me for at least half of Sunday. But this Monday, things were different since I ate exactly four of these delicious little pumpkin cream cheese wontons for breakfast with some Greek yogurt and coffee. It changed my Monday. These are incredibly simple to make and bake up into crisp little bundles of yum complete with cream cheese and pumpkin. They make a great snack, dessert, or even breakfast and will remind you of delicious little warm, cheesecake bites.

Pumpkin Cheesecake Wontons
Servings: 40
Serving Size: 1 wonton
Nutritional Info: 31.3 calories, .4g of fat, 6.3g carbohydrates, .3g dietary fiber, 1g of protein * 1 P+

Ingredients

• 40 wonton wrappers
• 3/4 cup pumpkin
• 1/4 cup reduced fat cream cheese, softened
• 1 tsp pumpkin pie spice
• 1 tsp vanilla
• Cooking spray
• 1 tbsp cinnamon and sugar for topping

Instructions

1. Preheat the oven to 350 degrees.
2. Mix together the pumpkin, cream cheese, pumpkin pie spice, and vanilla until well combined. You can also mix together with a mixer for a fluffier filling. Taste the mixture and make sure it is sweet enough for you. If it isn’t sweet enough consider adding a touch more sugar, maple syrup, honey, or Stevia.
3. Lay out your wonton wrappers and place 1 tsp of filling in each wrapper. Wet the edges of the wonton wrapper with a bit of water (just dab your finger in water and run it along the edges) and then fold together to create a triangle. Press down the edges with a fork.
4. Place the wontons on a a parchment lined baking sheet and spray with cooking spray. Bake for ten minutes and then turn over and bake for an additional ten minutes until nice and crispy. About 2 minutes before they are done, spray with some additional cooking spray and dust with sugar and cinnamon. This way the sugar will caramelize on top.