Blueberry Napoleons With Pistachio Cream

Directions

1. 1. Preheat oven to 400 degrees F. Place wrappers in rows on sprayed baking sheet.
2. 2. In sm. bowl, mix 2 tbsp sugar and cinnamon. Sprinkle over wrappers. Bake until golden, 4 to 6 minutes. Cold on a wire rack.
3. 3. Combine lowfat milk and 1 tbsp sugar in a med. saucepan. Scald, stirring often.
4. In a med. bowl, whisk together 3 tbsp sugar, cornstarch, and egg. Whisk lowfat milk into egg mix in a thin stream. Return to pan and bring to a boil, whisking steadily. Reduce to med.; cook till thickened, about 2 minutes.
5. 4. Place in med. bowl; whisk in extracts and zest. Cover with plastic wrap, pressing against cream to prevent skin from forming. (Slit top with a sharp knife to release steam.) Cold.
6. 5. Wash berries. Pat dry. Spread cream on 4 wontons; top with berries.
7. Repeat layers. Top with last 4 wrappers. Sift confectioners' sugar over tops. Serve immediately.
8. Serves 4.
9. * Find pistachio extract at specialty shops or possibly call Spices, Etc.,