1 can (15 ounces) solid-pack pumpkin
1 cup ricotta cheese
1 teaspoon salt
40 wonton wrappers
Oil for deep-fat frying
1 cup confectioners' sugar
1/2 cup sour cream
1/2 cup apricot preserves
1 teaspoon ground cinnamon
In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.
Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.
Yield: 40 wontons (1-1/2 cups dip).
Nutrition Facts: 1 wonton with 2 teaspoons dip equals 81 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 111 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.
~~Taste of Home October/November 2010~~