Wontons with Strawberries and Ice Cream

Wontons with Strawberries and Ice Cream

The components can be prepared in advance and assembled just prior to serving. This is a fresh alternative to strawberry shortcake and can be adapted to suit your family’s tastes. You can replace the ice cream with frozen yogurt, sweetened whipped cream or Greek yogurt drizzled with a little honey. You can also substitute pistachios, pecans or pine nuts for the almonds used here.

From the Market:
strawberries
almonds
butter

In Your Pantry:
Wonton wrappers
Sugar
Vanilla ice cream

12 wonton wrappers
1 T. melted butter
3 T. sugar
¼ c. whole natural almonds, finely chopped
1 pint strawberries, hulled and sliced*
Vanilla ice cream

Pre-heat oven to 400.

Preparation:
Place wonton wrappers on a parchment-lined baking sheet. Brush with the melted butter and sprinkle with the sugar and chopped almonds.
Bake till crisp
and golden,  about 7-10 minutes.
Place wontons on a wire rack to cool.

Top 1 wonton with some of the sliced strawberries, followed by a scoop of ice cream. Place another wonton on top, pressing down lightly. Repeat with remaining wontons, strawberries and ice cream.
Serve immediately.

adapted from Martha Stewart Everyday Food

*Note the photo with the straw poking through the berry, this is a fast way to hull strawberries. Simply push the end of a plastic straw from the bottom tip of the berry through the top – the core and stem will pop right off.

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