Pagoda Fruit CrispSubmitted by: DILBERTA
IntroductionPretty, healty and tasty.
Enjoy Pretty, healty and tasty.
11 ounces mandarin oranges, drained
6 ounces blueberries
7 ounces seedless grapes, cut in half
4 ounces kiwi
5 ounces mano
11 ounces strawberries
16 egg roll skins (wontons)
1 1/2 cup light whipped topping
The cut up fruit will makes about 6 cups of fresh fruit or 1/2 cup per serving.
2. Combine all of the fresh fruit in a large bowl and gently toss to combine. Refrigerate up to 4 hours until ready to assemble the dessert.
3. Cut each large wonton into three seperate pieces- piece #1 3 1/2" x 3 1/2"; piece #2 3" x 3"; and piece #3 2" x 2".
4. Heat a large skillet or gridle over medium heat. Spray with cooking spray when hot. Give each small wonton square a quick spritz of cooking spray and place oiled side down in hot pan. (Not all of them will fit in one go, so you will need to do them in batches) Spray the tops of the wontons. Watch vey carefully the wontons don't burn. Flip them over when golden brown. When side 2 is brown, remove fromt he pan to papertowel to cool.
Place in a container to protect the wontons until ready to assemble.
5. To assemble, place one of the large fried wontons on a plate. Spoon about 1/3 cup of fruit on top. Then add 1 1/2 tablespoons of whipped topped in smallish dollops. Top with the middle sized wonton. Spoon a couple of tablespoons more of fruit and then another tablesppon of whipped topping. Finally top witht the smallest wonton and the final 1/2 tablespoon of whipped topping. If there is and remaining fruit, spoon it evenly around the pagodas. Serve immediately.
Note: When I served this, some people thought the fried wontons were a little bland and needed to be sweeter. If you agree, then when you assemble each layer dust each wonton with a little powdered sugar. I would estimate that you would need about 1-2 teaspoon per serving. Add 10 calories per teaspoon of powdered sugar.
Number of Servings: 12
Recipe submitted by SparkPeople user DILBERTA.