2003 Baked Sausage Wontons

By boandozzy

One serving (2 wontons) equals 77 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 196 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein.

Diabetic Exchanges: 1 starch.

Originally published as Baked Sausage Wontons in Light & Tasty April/May 2002, p52

Ingredients

• 1/2 pound bulk pork sausage
• 1/2 cup finely shredded carrot
• 1/4 cup finely chopped water chestnuts
• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 1/3 cup chicken broth
• 1 tablespoon sherry or additional chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 40 wonton wrappers

Preparation

Step 1

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in carrot and water chestnuts.

Meanwhile, in a bowl, combine cornstarch and ginger. Stir in the broth, sherry or additional broth and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Gently press wonton wrappers into miniature muffin cups coated with cooking spray. Lightly coat wontons with cooking spray. Bake at 350° for 5 minutes.

Remove wontons from cups and arrange upside down on greased baking sheets. Bake 5 minutes longer or until light golden. Turn wontons; fill each with about 1 teaspoon sausage mixture. Bake for 2-3 minutes or until filling is heated through. Yield: 40 wontons.