Salmon Mousse Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 package (3oz) Fat free cream cheese, soften1/2 c. Light Butter or no salt butter, or a recuced fat butter spread1 c. all purpose wheat flourFILLING1 package (8ozs) Fat-free cream cheese soften1 c. fully cooked slamon chunks or 1 can (71/2 ozs) salmon,drained,bones and skin removed2 Tbsp. fat free chicken broth2 Tbsp. fat free sour cream1 Tbsp. finely chopped onion1 tsp. lemon juice1/2 tsp. salt2 Tbsp. minced fresh dill weed
Makes 2 dozen low fat tarts
1. In a small mixing bowl, beat the cream cheese and butter until smooth. Add the flour; mix well. Shape into 24 balls; press onto the bottom and up the sides of greases miniature muffin cups. Bake at 350 for 10 - 15 mins. or until golden brown. Cool for 5 mins. before removing from the pans to wire racks to cool completeley.
2. For FILLING, in a mixing bowl beat the 8 ozs of cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice, and salt; mix well. Spoon into the shells. Refirgerate for at least 2 hrs. Sprinkle with dill.
YIELD: 2 dozen.
Number of Servings: 24
Recipe submitted by SparkPeople user ARMYMOM46.
1. In a small mixing bowl, beat the cream cheese and butter until smooth. Add the flour; mix well. Shape into 24 balls; press onto the bottom and up the sides of greases miniature muffin cups. Bake at 350 for 10 - 15 mins. or until golden brown. Cool for 5 mins. before removing from the pans to wire racks to cool completeley.
2. For FILLING, in a mixing bowl beat the 8 ozs of cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice, and salt; mix well. Spoon into the shells. Refirgerate for at least 2 hrs. Sprinkle with dill.
YIELD: 2 dozen.
Number of Servings: 24
Recipe submitted by SparkPeople user ARMYMOM46.
Nutritional Info Amount Per Serving
- Calories: 118.6
- Total Fat: 7.8 g
- Cholesterol: 19.9 mg
- Sodium: 189.0 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.2 g
- Protein: 5.9 g
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