Let me introduce you to your new favorite raspberry dessert.
Raspberries are soft, pillowy, tangy and flavorful. I crave them. I even dream about them. I am unbelieveably excited that this year we will be harvesting bushels full of these little red jewels – since the hubs planted and tended raspberry bushes for the last few summers – this year – fingers crossed! – will be the year of The Great Raspberry Harvest at the Kellys.
And so, I am practicing up my jam-making, fruit freezing, shortcake baking skills. And I whipped up this dessert. Just for research purposes, of course.
This dessert is so light and refreshing and flavorful – and takes 20 minutes, tops, to throw together. You can bake up the wontons whilst you are lounging on the patio and then just cool and stack. That’s it. Really.
Happy Raspberry Season, Everyone!
— posted by Donna
FIVE INGREDIENT RASPBERRY NAPOLEONS
24 wonton squares (3 1/4 inches)
A little canola oil spray
4 cups raspberries
1/4 cup powdered sugar, plus a little for garnish
1 1/2 cups vanilla Greek yogurt
Preheat oven to 350 degrees.
Lightly spray wonton squares on both sides with oil. Place in a single layer on a baking sheet that has been covered with parchment paper or a silicone mat. Bake for 12 to 15 minutes, until light brown and crispy. Let cool to room temperature.
Stir powdered sugar into raspberries.
Layer on a small dessert plate four layers of 1 wonton square; a little of raspberry mixture; a little yogurt. Sprinkle with powdered sugar as a garnish, if desired, or use a fancy sugar with some crunch.
Other raspberry Delights: