A very yummy dessert indeed...Lemon blush napoleon.
24 wonton wrappers
2 TLB butter, melted
4 tsp. sugar
1 3/4 c nonfat greek yogurt
1/c lemon curd
6 c blackberries or raspberries
confectiners' sugar for dusting
1. preheat oven to 325 F. grease 2 cookie sheets. Place 12 wonton wrappers in one layer on sheet of waxed paper. With pastry brush lightly brush with some melted butter and sprinkle with 1 tsp sugar. Turn wontons over; lightly brush with butter and sprinkle with 1 tsp sugar. Place wontons on 1 cookie sheet. repeat with remaining wonton, butter & sugar.
2. Bake wontons 12 to 14 mins or until golden on both sides, rotating cookie sheets halfway thru baking. With spautla transfer to wire racks to cool. If not using baked wontons right away, store in tightly sealed container at room temp up to 3 days.
3. In medium bowl, stir yogurt and lemon curd until blended.
4. To serve, arrange 8 baked wontons on 8 dessert plates, spread 3 TBL of yogurt mixture on each. Arrange 9 blackberries or wonton on yogurt mixture. Repeat layering with wontons, yogurt mixture, and blackberries. Place remaining 8 wontons on top. Dust with confectioners' sugar to serve.
1 comment:
It's just as pretty as it looks delicious.
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