Salmon Mousse Cups
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Salmon Mousse Cups calories by ingredient
Introduction
This is a tempting tart for parties and they are a big hit This is a tempting tart for parties and they are a big hitNumber of Servings: 24
Ingredients
-
1 package (3oz) Fat free cream cheese, soften
1/2 c. Light Butter or no salt butter, or a recuced fat butter spread
1 c. all purpose wheat flour
FILLING
1 package (8ozs) Fat-free cream cheese soften
1 c. fully cooked slamon chunks or 1 can (71/2 ozs) salmon,drained,bones and skin removed
2 Tbsp. fat free chicken broth
2 Tbsp. fat free sour cream
1 Tbsp. finely chopped onion
1 tsp. lemon juice
1/2 tsp. salt
2 Tbsp. minced fresh dill weed
Directions
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.