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BLUEBERRY POT STICKERS

MAKES 4 SERVINGS

3 cups blueberries, divided

1/4 cup nonfat plain Greek yogurt

2 tablespoons orange liqueur (optional)

2 tablespoons sugar, divided

4 teaspoons lemon juice, divided

16 square wonton wrappers

1 tablespoon vegetable oil

1 cup low-fat vanilla frozen yogurt

Confectioners’ sugar and mint sprigs, to garnish

In a blender, combine 1 cup of the blueberries, yogurt, orange liqueur (if using), 1 tablespoon of the sugar and 2 teaspoons of lemon juice. Puree until very smooth, then set aside.

In a medium bowl, toss a heaping cup of the remaining blueberries with the remaining tablespoon of sugar and 2 teaspoons of lemon juice.

Spread out 4 of the wonton wrappers on a work surface, keeping the rest covered with plastic wrap. Place a small mound of sugared blueberries in the center of each.

To form the dumplings, brush edges of the wrappers with water. You can use a pastry brush, but it’s also easy to just dunk your finger in a glass of water and rub it along the edges of the wrappers.

Lift 2 opposite sides of each wrapper up and press together above the center of the blueberry mound. Bring the other two opposite sides up and press them together. This should form a little box with the blueberries inside. Pinch the wrapper together very tightly at the seams to make sure they are well sealed. Repeat with the remaining blueberries and wrappers.

In a large nonstick skillet over medium, heat the oil until hot. Arrange the wonton packages, seam sides up, in the skillet. Cook until bottoms are golden, about 1 to 2 minutes. Add 1/2 cup water, reduce the heat to low, cover the skillet, and cook for 5 minutes. At this point the wonton wrappers should look somewhat translucent and cooked. If they don’t, add a little more water and steam for another 2 minutes.

Remove lid and continue to cook until the water has completely evaporated and the bottoms of the pot stickers are crisp and golden. Gently loosen the pot stickers and divide between 4 dessert plates. Sprinkle lightly with confectioners’ sugar and top each plate with a small scoop of frozen yogurt. Garnish with the remaining blueberries and mint and serve with the blueberry sauce on the side.

Sara Moulton, AP



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