If you’re looking for a recipe that can work as both as an appetizer and a dessert, this Chinese delight is just the answer. It uses wontons, which are so versatile I keep an extra package of wontons in the freezer and try new ways to use them year-round.
These Cream Cheese Sundaes are light and delicious, and if you’re watching your carbs, they only have 12 carbohydrates per sundae. This recipe makes 24 miniature appetizers or desserts, so they work well for a big crowd.
Not only are they delicious, but they’re easy to make, and it takes just minutes to bake them.
The crunchy, cinnamon outside and the sweet, creamy, chocolate chip-pecan center, topped with a maraschino cherry, makes a delightful combination.
CREAM CHEESE SUNDAES
24 wonton wrappers
Refrigerated butter-flavored spray
1 tablespoon plus 1/4 cup sugar, divided
1 teaspoon ground cinnamon
1 (8-ounce) package reduced-fat cream cheese
1 teaspoon vanilla
1/4 cup mini semi-sweet chocolate chips
1/4 cup chopped pecans
24 maraschino cherries (with or without stems)
Place wonton wrappers on a work surface; spritz with butter-flavored spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over wontons. Press into miniature muffin cups coated with nonstick cooking spray.
Bake at 350 degrees for 4-5 minutes or until lightly browned. Immediately remove wonton cups to an ungreased baking sheet. Bake 2-3 minutes longer or until bottoms of cups are lightly browned. Remove to a wire rack to cool.
In a small mixing bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top with a cherry. Serve immediately and refrigerate any leftovers.
Note: It’s best to drain the cherries on paper towels to absorb extra juices before topping the sundaes.
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