Well, I’m happy to say, the answer is YES!

I can’t believe it worked! Even the husband liked them! At least he said he did after his one big ole bite. I don’t get it. I just don’t get it! I almost ate the whole batch in one sitting. How does he do that?!?

Anyway, this is what I did. I’m working from memory hear so bear with me.

• 1/4 cup of water
• 1/4 tbsp honey (5g)
• 1/2 tsp cinnamon
• 1/4 tsp vanilla
• 1 tbsp whole wheat flour
• pinch of salt
• 2 small apples diced – about a cup (I used gala and left the skins on)
• 8 won ton wrappers

Preheat the oven to 375

In a small pot whisk the water, honey, cinnamon, vanilla, and flour over medium hear. Add the apple. Stir to coat everything. The liquid should just boil and start to thicken.

Drop the heat down to medium low and cover. Cook for 12-15 minutes until the apple just softens.

Meanwhile, spray a mini muffin pan with non-stick cooking spray press the won ton wrappers in to form the crusts.

Once the apples are done. They should look like this…

Scoop the apple mixture evenly into the wontons. Bake for about 10 minutes until the edges start to brown and get crispy.

I didn’t have any but boy would these be great with a dab of frozen vanilla yogurt or cool whip! Here’s a little before and after cooking…

I had a few taste testers for this one. I happen to make them when the in-laws were in town. They were fans although, the husband, of course, wasn’t impressed. The toddler? He’ll never refuse anything dessert-y. If there’s chocolate he’s pretty happy, just like Momma. :)

I’m writing up the idea to make 2 servings of 2 Sticks each. You could of course double or triple. I also kept the amount of peanut butter to a minimum, just using a light smear. If you aren’t watching calories as closely you may want to bump it up a tiny-bit.

These would be easy to make ahead for a party or play-date and throw in the oven for a warm dessert.

• 2 egg roll wrappers (normally in produce section)
• 1 tbsp peanut or almond butter
• 1 tbsp chocolate chip

Preheat oven 400 degrees.

Cut the wrappers in half so you have 4 rectangles. Smear each rectangle with peanut butter. Line chips (around 6) evenly spaces along one edge of the wrapper. Roll, folding over the chips. Seal the end by rubbing a bit of water on the edge.

Place each roll on a aluminum lined cookie sheet sprayed with non-stick spray. Bake for 10 minutes.

The outside will get browned, the inside will stay chewy and the chocolate will melt. Sprinkle with a bit of powdered sugar or stevia for presentation. :)

Here’s how I made the batch in the video. Remember, take the idea and run with it! :)

• 6 won ton wrappers
• 1/2 cup fat free ricotta cheese (124g)
• 1/4 – 1/2 tsp stevia powder (or other sweetener to your tasting)
• 1/4 tsp cinnamon
• 1/2 tsp cocoa powder
• 1/4 tsp almond or vanilla extract
• dusting of cocoa powder, stevia or powdered sugar for dusting

Preheat the oven to 350 degrees.

Roll the wrappers into tube shapes sealing with a bit of water. Stand them upright on a cookie sheet and bake for 10-12 minutes. (see video for demonstration)

Mix the ricotta cheese, stevia, cinnamon, cocoa powder.

Plop the cheese mixture in a ziplock bag, snip off the corner and fill won ton tubes.

Sprinkle with cocoa powder and stevia for effect. :)

So of course I bring them home and the toddler doesn’t really like them either. Now what do I do? Hmmmm I have berries, I have won tons, why not?

I made these late night, so no toddler taste test. The husband? Well I didn’t bother, this is not his cup of tea. Me? I ate the WHOLE batch. So good, lightly sweet and fun!

• ½ cup blackberries (74g)
• ½ cup blueberries (72g)
• 1 tbsp honey (21g)
• 8 small won ton wrappers
• dusting of powdered sugar (~1/8tsp)
• 8 fresh mint leaves for garnish (optional)

Preheat the oven to 375 degrees.

Mix the berries and honey.

Place the won ton wrappers in a mini-muffin pan forming little cups. Evenly distribute the berry mixture among the cups.

Bake for 10 minutes.

Remove from oven, dust with powdered sugar and mint leave. Enjoy!

So I pulled the good old wonton wrappers out of the freezer and hit the leftover produce in my fridge.

Now, I made these with spinach and carrots because that’s what I had on hand but cabbage may have added a bit more crunch. Really, you could put anything you like in these. The wonton is just a vessel for you favorite fillings and I just tried a new way to wrap them, and I must admit, it worked perfectly.

The toddler ate one but he wasn’t into them. He’s not into shrimp that much. The husband? Well he wasn’t around to try them but he wouldn’t like them anyway. Not because they’re bad but because he’s weird. ;~P my verdict… LOVED them!

• 3 oz cooked shrimp chopped
• 1 cup (30g) baby spinach leaves chopped
• ½ cup (110g) shredded carrots
• 1 clove garlic grated or minced
• about 1 inch fresh ginger root grated or minced
• 1 green onion stalk diced
• 16 small wonton wraps

Preheat the oven to 375 degrees.

Mix the shrimp, spinach, carrots, garlic, ginger and onion in a small bowl to make the filling. Let sit for a few minutes to allow the flavors to mix.

Using a tablespoon, place filling in the middle of a wrapper. Fold two opposing corners in. Then using the opposite corner closest to you roll over the filling. Dab the final corner with water and seal. OK, I’m trying, pictures may help!

Lay on a aluminum covered cookie sheet sprayed with non-stick cooking spray. Spray tops with a bit more spray. Bake for about 20 minutes, turning once.
I served with a simple dipping sauce made from soy sauce, honey and ground ginger.

• Spicy Black Beans and Zucchini
• 1 small can (8oz) of corn (drained)
• 48 wonton wrappers (1 package)
• Chili Powder for sprinkling

Preheat the oven to 35o degrees.

Make the Spicy Black Beans and Zucchini according to the recipe adding the can of corn with the beans and salsa.

Scoop about a tablespoon of the bean mixture into the center of a wonton. Dip your finger in a bit of water and moisten the edges of the wrapper (the whole perimeter).

Fold the wrapper diagonal over the filling and pinch the edges tight. Take the two lower corners and pull down to create the wonton. You may want to use a bit more water to help them stay closed.

Lay the wontons on a cookie sheet sprayed with non-stick cooking spray. Brush the tops with a bit of water and sprinkle with chili powder. Bake for about 15 minutes until just turning golden brown.

I had enough bean filling to probably make about 25 more which is ok by me! I’ll be making some quesadillas with the leftovers!

I only got the cursory, “They’re good” from the husband after he had one, and only one. How does he do that? :~P Then again he doesn’t even like those frozen pizza rolls while I can eat the whole freakin’ box. Now the toddler on the other hand, ended up eating a couple and he really enjoyed the dipping sauce.

• 24 wonton wrappers
• About 2 tbsp of tomato paste
• Garlic Powder
• Italian Seasoning
• About 1 cup baby spinach leaves chopped
• About 3/4 cup bell pepper diced (I used red and green)
• 8 slices of turkey pepperoni diced
• 2 oz of mozzarella cheese

Preheat the oven to 375 degrees.

In a small bowl, combine the cheese, pepperoni, pepper and spinach.

Dap a bit of tomato paste with back side of a teaspoon in the center of each wrapper. Sprinkle with the spices. Create pockets by squishing the filling on the wrapper into a mini muffin pan and pinch the ends together using a dab of water to help them stick.

Bake the bites for about 15 minutes in a preheated 375 degree oven.

Quick Dipping Sauce

Use the remaining tomato paste and warm over medium heat with 1 tbsp balsamic vinegar, 2 oz water, 1/2 tsp garlic powder, and 1/2 tsp of Italian seasoning. The result is a really thick sweet dipping sauce.