Pumpkin Pie Wontons

Healthier_Me

1 Cup Canned Pumpkin
2 Tablespoon Sugar Free Maple Syrup
3 Tablespoon Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
26 Packaged Wonton Wrappers
Cinnamon mixed with Splenda Granular, for dusting

Preheat oven to 400F.
Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl.
Place a wonton wrapper on flat surface. Spoon 2 teaspoons of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with Splenda & cinnamon mixture. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

Serves: 13 (2 Each)
Per Serving: 61 Calories; trace Fat (4.4% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 1

Healthier_Me

1 Cup Canned Pumpkin
2 Tablespoon Sugar Free Maple Syrup
3 Tablespoon Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
26 Packaged Wonton Wrappers
Cinnamon mixed with Splenda Granular, for dusting

Preheat oven to 400F.
Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl.
Place a wonton wrapper on flat surface. Spoon 2 teaspoons of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with Splenda & cinnamon mixture. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

Serves: 13 (2 Each)
Per Serving: 61 Calories; trace Fat (4.4% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 1