4 tablespoons caramel topping fat-free divided (such as Smucker's)
1.5 teaspoons cornstarch
0.3 teaspoon ground cinnamon
2 teaspoons powdered sugar
1 tablespoon water
12 wonton wrappers
Equipment
bowl
frying pan
wire rack
Directions
Combine cornstarch and water in a small bowl, stirring well.
Combine banana, 1 tablespoon caramel topping, and cinnamon in a small bowl, stirring well. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), moisten edges of each wonton wrapper with cornstarch mixture.
Place about 2 teaspoons banana mixture in center of each wrapper; fold in half to close, forming a rectangle. Press edges to seal.
Heat 4 teaspoons oil in a large nonstick skillet over medium-high heat.
Place 6 pockets in pan; cook 3 to 4 minutes on each side or until golden.
Remove from pan, and cool on a wire rack. Repeat procedure with remaining oil and pockets. Dust with powdered sugar; serve with remaining 3 tablespoons caramel topping.
