1/4th of recipe (4 pot stickers): 137 calories, 3g fat, 220mg sodium, 23.5g carbs, 2g fiber, 3.5g sugars, 3g protein -- PointsPlus® value 3*
So what if it isn't pumpkin pie season? This dessert ROCKS. Plus, isn't everything more fun in a wonton wrapper? (We sure think so.)
1/2 cup canned pure pumpkin
1 sugar-free vanilla pudding snack with 60 calories or less
2 tbsp. finely chopped walnuts
1 tsp. granulated white sugar or Splenda No Calorie Sweetener (granulated)
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
16 small square wonton wrappers (found with the refrigerated Asian ingredients)
8 tbsp. Fat Free Reddi-wip
Optional topping: additional cinnamon
To make the filling, in a medium bowl, combine all ingredients except wonton wrappers and Reddi-wip. Mix well.
Lay a wonton wrapper flat on a dry surface. Place 1 scant tbsp. filling in the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with remaining wrappers and filling.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Working in batches and beginning with the flatter sides down, cook wontons until lightly browned, 3 - 4 minutes per side. (Between batches, remove skillet from heat and re-spray.)
Top each serving with 2 tbsp. Reddi-wip and enjoy!
MAKES 4 SERVINGS