Skinny Strawberry Rangoons

These are so good.  I love crab rangoons.  For those of you not familiar with crab rangoons, they are deep-fried dumplings usually served in American Chinese cuisine. They are stuffed with cream cheese and flaked crab meat.  Really good, but sooo not healthy!  These  skinny strawberry rangoons are their slimmed down distant dessert cousins.  Wow, that's a mouth full! LOL If you are wondering about the cinnamon and strawberry, as I once was... so good!  I was actually inspired by the fresh cinnamon cake donuts from "Smokey Bones" that are served with a creamy berry dipping sauce.  To die for! :)  This is another recipe that fills your house with a deliciously intoxicating scent.

Skinny Strawberry Rangoons

Servings: 24 • Calories: 89 • Fat: .5g • Carbs: 7g • Fiber: 0g • WW Points:2

  Ingredients

• Wonton wrapper dough recipe (I subbed in egg beaters)
  (You could always buy the pre-made ones from the store too.)
• 8 oz block of fat free cream cheese
• 4 Tbsp Strawberry Preserves
• Butter flavored non-stick spray
• 1/2 cup sugar
• 1 1/2 Tbsp ground cinnamon

Prepare wonton wrappers per recipe provided in list of ingredients.  Preheat oven to 400°F. Combine sugar and cinnamon in a bowl.  Mix and set aside.

Separate the dough into four equal sized amounts.  Roll out the dough to be very thin.  You will need to get 6 wrappers out of each ball of dough.  For me, I rolled out the dough very thin and then used a pizza cutter to cut out 4 equal squares about 3 to 4 inches in size.  I then combined the scraps from each dough ball I rolled and repeated the process.  In all fairness, I didn't make 24 at one time.  I covered and refrigerated the dough for later.  If you plan to make 24 at one time... well, you may want to just buy the pre-made wrappers?  Just a thought. :)

Cut your block of cream cheese into 24 equal pieces (I cut it 8 x 3).  Place 1 of the blocks of cream cheese onto each of the wonton wrappers you are making.  Place 1/2 a teaspoon of strawberry preserves on top of the block of cream cheese.

Dab you index finger in some water and gently wipe the perimeter of each wrapper before folding them in half to create a triangle.  Try to make sure you do not get any air trapped inside of the wrapper.

Dab your index finger in a bit of water again.  This time fold together the 2 outer point of the triangle to make a little envelope.  Dab the water on the pieces of dough that touch.  This helps hold them together.

Now you should be able to stand your cute little rangoon up.  Using the non-stick spray, do 3 or 4 quick sprays to cover the whole rangoon.  Gently press the rangoon into the cinnamon sugar lightly coating all sides.  Place the rangoon standing up on a cookie sheet.  (I suggest using some non-stick foil on your cookie sheet first.)  Repeat this process until you have made all the rangoons.

Cook in the over for 10 minutes or until browned.  Remove from oven and let them cool off for a couple minutes.  Be careful!  The outside may be cool, but the inside may still be very hot!  These are best enjoyed fresh and hot for sure! (But not too hot.) :D