Blueberry Napoleons With Pistachio Cream Recipe

• 12 x Wonton, (3 in.) wrappers Butter-flavored cooking spray
• 2 tsp + 1/4 c sugar
• 1/2 tsp Cinnamon
• 1 c. Skim lowfat milk
• 1 1/2 tsp Cornstarch
• 1 x Egg
• 1/2 tsp Vanilla extract
• 1/2 tsp Pistachio extract*
• 1 tsp Lemon zest
• 2 c. Fresh blueberries
• 2 Tbsp. Confectioners' sugar, up to 3

1. 1.
2. Preheat oven to 400 degrees F. Place wrappers in rows on sprayed baking sheet.
3. 2.
4. In sm.
5. bowl, mix 2 tbsp sugar and cinnamon.
6. Sprinkle over wrappers.
7. Bake until golden, 4 to 6 minutes.
8. Cold on a wire rack.
9. 3.
10. Combine lowfat milk and 1 tbsp sugar in a med.
11. saucepan.
12. Scald, stirring often.
13. In a med.
14. bowl, whisk together 3 tbsp sugar, cornstarch, and egg.
15. Whisk lowfat milk into egg mix in a thin stream.
16. Return to pan and bring to a boil, whisking steadily.
17. Reduce to med.
18. ; cook till thickened, about 2 minutes.
19. 4.
20. Place in med.
21. bowl; whisk in extracts and zest.
22. Cover with plastic wrap, pressing against cream to prevent skin from forming.
23. (Slit top with a sharp knife to release steam.)
24. Cold.
25. 5.
26. Wash berries.
27. Pat dry.
28. Spread cream on 4 wontons; top with berries.
29. Repeat layers.
30. Top with last 4 wrappers.
31. Sift confectioners' sugar over tops.
32. Serve immediately.
33. Serves 4.
34. * Find pistachio extract at specialty shops or possibly call Spices, Etc.,

wonton, cinnamon, milk, cornstarch, egg, vanilla, lemon zest, fresh blueberries, sugar

Taken from cookeatshare.com/recipes/blueberry-napoleons-with-pistachio-cream-88180 (may not work)