Crab RangooniesWonton wrappers are, without a doubt, unsung heroes of the guilt-free kitchen. You can do SO much with these little blank slates, and they're easier to work with than you might think. Here are two NEW recipes you need to try ASAP.
The Crab Rangoonies
PER SERVING (4 "crab rangoonies"): 140 calories, 1.5g fat, 618mg sodium, 20g carbs, 1g fiber, 2g sugars, 9g protein -- POINTS® value 3*
Ingredients:
1/4 cup fat-free cream cheese, room temperature
4 oz. imitation crabmeat, flaked
1 tsp. low-sodium/lite soy sauce
1/2 tsp. chopped garlic
2 scallions, finely chopped
16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
Optional: sweet & sour sauce or Chinese-style hot mustard, for dipping
Directions:
Preheat oven to 375 degrees.To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well.Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.
If you like, dip your rangoonies in some sweet & sour sauce or hot mustard!
MAKES 4 SERVINGS
Dreamy PB Chocolate Ravioli Puffs
PER SERVING (4 "ravioli puffs"): 157 calories, 4.5g fat, 242mg sodium, 25g carbs, 1.5g fiber, 2g sugars, 5g protein -- POINTS® value 3*
Sweet pillows of desserty goodness! This recipe's a delicious and guilt-free way to satisfy your urge for PB & C (peanut butter and chocolate).
Heads up: These need to freeze for an hour before being cooked!
Ingredients:
2 Mousse Temptations by Jell-O snack cups, Dark Chocolate Decadence or Chocolate Indulgence
2 tbsp. reduced-fat creamy peanut butter, room temperature
16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
1/4 cup Fat Free Reddi-wip, divided
Optional: powdered sugar
Directions:
To make the filling, gently swirl together mousse and peanut butter in a bowl -- don't over-stir, but make sure PB is evenly distributed. Set aside.Set out a wide plastic container (or a few mid-sized ones), and make sure you've got room in your freezer.Lay two wonton wrappers flat on a clean, dry surface. Spoon a little less than 1 tbsp. filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Using your fingers or the prongs of a fork, press firmly on the edges to seal.Repeat with all remaining wrappers and filling, placing each ravioli flat in the container(s). (Yup, that's really the singular form of "ravioli!") Freeze for 1 hour.Bring a large skillet sprayed with nonstick spray to medium heat. Working in batches, place frozen ravioli flat in the skillet, evenly spaced, and cook for 2 - 3 minutes, until slightly puffy. Flip carefully and cook for an additional 1 - 2 minutes (no longer). Don't flip them again, as the filling may ooze out!Allow to cool slightly. If you like, sprinkle with a small amount of powdered sugar. Then top each serving with a tbsp. of Reddi-wip and enjoy!MAKES 4 SERVINGS
No comments:
Post a Comment