Egg roll wrappers create base for elegant dessert

By Jill Wendholt Silva - 06/10/2008

STRAWBERRY ICE CREAM TARTS

The Kansas City Star’s Strawberry Ice Cream Tarts are made from an often overlooked yet versatile convenience food — the egg roll wrapper.

STRAWBERRY ICE CREAM TARTS Makes 4 servings 1 tablespoon sugar 1 reduced-fat graham cracker (5 by 2½ inches) 4 egg roll wrappers 2 cups reduced-fat strawberry ice cream 8 large fresh strawberries 1 teaspoon chocolate syrup Preheat oven to 325 degrees.

Place sugar in a small bowl. Place graham cracker in a zip-top bag and crush until finely crumbed. Pour into sugar and mix well.

Spray 4 (4¾-inch) tart pans with nonstick spray. Sprinkle 1 teaspoon of sugar mixture over the bottom of each pan. Carefully place egg roll wrapper into pan to form crust. Trim away and reserve excess. Sprinkle top of egg roll wrapper with 1 teaspoon sugar mixture.

Bake 15 to 20 minutes until golden brown and crisp. Remove from oven and place on rack to cool 10 minutes. Remove shells to rack to cool.

Allow ice cream to soften slightly. Spoon ½ cup ice cream into each shell. Thinly slice strawberries and layer in a circle over ice cream. Drizzle with chocolate syrup, if desired.

Per serving, with syrup: 225 calories (14 percent from fat), 4 grams total fat (2 grams saturated), 12 milligrams cholesterol, 43 grams carbohydrates, 6 grams protein, 255 milligrams sodium, 1 gram dietary fiber.