- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 164.2
- Total Fat: 3.7 g
- Cholesterol: 16.6 mg
- Sodium: 585.2 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 0.8 g
- Protein: 7.4 g
Hungry Girl The Crab RangooniesSubmitted by: SWEEBUM
IntroductionWonton 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.
These are slightly higher calorie wise as I made them with light cream cheese instead of fat free. Wonton 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.
These are slightly higher calorie wise as I made them with light cream cheese instead of fat free.
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
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!
Number of Servings: 4
Recipe submitted by SparkPeople user SWEEBUM.