Sounds strange I know – but lately I’ve been loving goat cheese – it’s soft and creamy, delicous on crackers, similar to cream cheese but with a little bit of tanginess – all in all a great ingredient!

And then I thought of a way to incorporate it with dessert. 

My friend Maggie made these delicious little Nutella pockets a while back at one of our wine clubs.  And they were so yummy, and by the sounds of it, so easy to make! So I experimented with some ingredients to make a new spin on everyone’s favorite chinese food side, crab rangoons.  Only using brownie mix and goat cheese.  YUM!

Goat Cheese and Brownie Rangoons


Vegetable oil

1/4 cup fresh goat cheese

1/4 cup fat free ricotta cheese

1 teaspoon confectioner sugar

3 tablespoons dry brownie mix, plus 2 tbsp for dusting

12 won ton wrappers

3 tbsp granulated sugar

egg white for basting

1) Combine the goat cheese, ricotta, confectioner sugar and brownie mix in a mixing bowl with an electric mixer until creamed together.

2) Lay out the 12 won tons on a baking sheet – place 1/2 tbsp of the goat cheese/brownie mixture in the center of each won ton.

3) Baste the edges of the won ton with egg white and then fold won ton into a triangular shape, covering the mixture.

4) Take a fork and press the edges of the won ton together.

5) Take the two outside corners of the won ton triangle and pinch together.

6) Take the granulated sugar and remaining dry brownie mix and combine in a small bowl to form the sugar coating for the outside of the won ton.

7) Heat the vegetable oil on medium heat until hot (about 5-10 minutes – you could also bake these, I just think frying them in the oil gives them that extra crunch and flavor)

8) Drop each won ton into the hot oil for about a minute, removing when won ton starts to become golden brown.  Remove from oil and place on a paper towel lined plate.

 9) Sprinkle the hot won tons with the brownie/sugar mixture.

10) Serve hot/warm!

A perfect quick and easy dessert for your next function! You could probably use regular Ricotta cheese as well for a richer flavor (I just happened to have the fat free in the fridge) I’d recommend serving warm and if they happen to get cold, you could toss them in the oven or microwave to warm them up.

Who said cheese from goats couldn’t be delicious?