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April 6, 2010 / mybodynbalance

Crab Rangoons

PER SERV. (4)  140 calories, 1.5g fat, 20g carbs, 1g fiber,  9g pro.

1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Original Swiss cheese
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
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

* Recipe not Lisa’s original


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