Banana Cheesecake Wontons

 These turned out DELICIOUS!

Ingredients:
-6 oz cream cheese (I used reduced fat)
-1/2 container Chobani Banana Greek Yogurt (or equivalent in the Champions Honeynana flavor)
-2 Very ripe bananas
-1/4 C Sugar
-1 Egg
-1 TB honey
-Pinch Cinnamon and ginger (optional, I prefer to always have at least cinnamon in anything banana flavored)
-Couple of drops of lemon extract (or a little lemon zest)
-24 wonton wrappers

Grease or spray cupcake tins and press a wonton wrapper into each cup.  Mix the remaining ingredients well with a Kitchenaid or similar on a medium speed for a few minutes.

As an optional method, fold the corners of the wonton wrappers down.  I made some with the corners sticking up and some with them down, either way will work just fine, it really just depends on how you want them to look.  Fill each wonton with about 1 TB of batter. 

Bake at 350 for 14-16 minutes, until edges of wrapper are browning and the filling is set.  Cool on a wire rack.

I am considering putting a little dollop of peanut butter icing on some of these, as I have some leftover from the Mickey Cupcakes a few days ago AND I love peanut butter and banana together. 

I accidentally taste tested one before I took a group shot...so rest assured the batter makes a full 24!

I am trying to use things up in my fridge before Spring Break, although this still did not use all of my wonton wrappers it DID use the rest of my opened pack of cream cheese.  This is one of the main reasons I advocate for meal planning, it really makes you look in your fridge and see what the heck you have that needs to go.  On a college budget, I want to eat well but not waste things, and from what I can tell a wonton wrapper will never go to waste in this kitchen. 

I am probably going to pop some of these in the freezer, where ironically I have more cheesecake from when my mom made some, because 24 is a lot to eat on my own.  They should freeze just fine, and will be a fun dessert to have on hand.

Happy crafting!