Wonton Napoleons

Typically I am a big dessert guy. I’m usually the one that asks to see the dessert cart first at the restaurant and inquire if they have a dessert sampler. I love mile high cakes and sundaes that look like they come served in punch bowls covered in all sorts of candied sugary goodness. However, this time of year a gut full of Fudge Brownie A la Mode and 85 degree weather is not the best combo.

My Wonton Napoleon is great for even hardcore dessert lovers. It has all of my favorite components of a great dessert. The Wontons provide a crisp foundation that pairs well with the rich silkiness of the ricotta cream and the fresh fruit impart a sweet and tart trait. I’m using Mango, Pineapple and strawberry, but his dessert will work well with just about any fruit. This is a great summer dinner party dessert. It is filling, fairly healthy and inexpensive. Do not assemble these too far in advance. The cream and the fruit can cause the wonton skins to get soggy. Yields 6 servings

Wonton Napoleons

18 Square wonton skins
8oz Fat free Ricotta Cheese
1 tsp Vanilla Extract
3 Tbs sugar
½ cup diced strawberries
½ cup diced pineapple
½ cup diced mango

Preheat toaster oven/ oven to 350. Place wonton skins in a single layer on a baking sheet and bake for 5-7 minutes (until skins are golden brown and crisp).

Combine ricotta, sugar and vanilla in a large bowl. Beat until all ingredients are incorporated and mixture is smooth.

Assemble Napoleon by placing baked wonton skin on plate. Top with a generous spoon full of ricotta cream and diced fruit.

Repeat this 2 more times alternating the direction of the wonton skins. Garnish plate with any extra diced fruit.

Notes/ Tips: Wonton skins are widely available at most grocery stores. Look for them in the produce section. As far as wines are concerned you can go in a few directions. Canadian Ice wines or Sauternes are great. Prosecco is also a fantastic option, this wine pairs very well with ricotta based dishes.